Baking A Magnesium Replenishment Fish Pie

A tummy bug had been doing the rounds and, though we were all better, we were still feeling lethargic and weak. Pilchards are rich in magnesium and a quick pick-me-up after such an event, or even after severe blood loss. I decided to make a quick fish pie that would not require too much effort. I share this surprisingly delicious recipe in today's blog.

Start by cooking 3 packets of 2-Minute Noodles, Chicken Flavour. Cook the noodles in their seasoned water and then drain the water.

You will need 2 large tins of whole pilchards.

Separate the fish from the tomato sauce and catch the sauce in a pot.

Flay the fish open.

Spray a baking dish with non-stick coating and spread the cooked noodles across the bottom of the dish to serve as a pie crust.

Add a cup of milk to the tomato sauce and bring to the boil.

Make a paste from milk and cake flour to thicken the sauce with.

Thicken the tomato sauce.

Spread the sauce over the noodles.

Lay the flayed fish on top of the sauce.

Cover the fish with rice crispies. I prefer the Pick 'n Pay brand as these remain crispy for longer. The puffed rice serves as a top crust and adds a lovely crunch to the fish pie.

Grate some cheese and sprinkle this over the puffed rice. I used approximately 2 cups of grated White Cheddar.

Spread the cheese over the rice crispies.

Crumb about a cup of Cheese & Onion flavour crisps.

Sprinkle the chips over the cheese.

Bake for 20 minutes in a preheated oven at 200 °C.

This dish is delicious whether served hot from the oven, or at room temperature.

Marietjie Uys (Miekie) is a published author. You can buy the books here:

You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.

Jy kan Kom Ons Kleur Tuinstories In hier koop.

Jy kan Tuinstories hier koop.

For more crafty ideas and great products, visit A Pretty Talent on Facebook.

Remember to keep nurturing your TALENT for making PRETTY things.

You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.