In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
Add the cod and cornflour to the pan and stir well to coat. Cook for 2-3 minutes until the cod starts to turn opaque.
Add the skimmed milk, Knorr chicken bouillon cube, Parmesan cheese, and chopped parsley to the pan. Stir well to combine and bring to a simmer. Cook for 5 minutes until the sauce thickens.
Stir in the cooked prawns and frozen peas and transfer the mixture to a large baking dish.
Sweet patato Mash
Bake the sweet patatoes in the skin in the oven till the center is soft. This can take up to 45 min.
Peel the skin of the sweet patato and mash the patato till a creamy mash.
Mix the baked and mashed sweet potato with olive oil, salt, and black pepper.
Side Salad
While the fish pie is cooking, prepare the side salad by combining the baby leaf lettuce mix, sliced red pepper, sliced onion, sliced cucumber, and halved cherry tomatoes in a bowl.
Ranch dressing
To make the ranch salad dressing, mix the quark cheese, minced garlic, onion powder, chopped parsley, smooth mustard, and fresh lemon juice in a small bowl.
Plate up
Fill an ovenproof deep dish or deep skillet with the creamy fish sauce
Spread the sweet potato mash over the fish mixture
Bake in the oven for 25-30 minutes until the sweet potato mash is golden brown and the fish mixture is hot and bubbling.
Serve the healthy fish pie with the side salad and ranch salad dressing on the side. Enjoy!
Notes
If you are cooking for multiple portions you will have to plate (or box)