• Preheat the oven to 200°C/180°C fan/gas mark 6

Creamy sauce with fish

• 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!