4.34 from 3 votes
Skillet Fish Pie
Skillet Fish Pie
Prep Time
35 mins
Cook Time
40 mins
Total Time
1 hr 15 mins
Course: Main Course
Servings: 6 servings
Author: Lisa Richards
  • 1 large cauliflower, about a pound, cut into florets
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 2 Tbsp. olive oil
  • 1 leek, white and pale green parts only, coarsely chopped
  • 2 stalks celery, diced
  • 1 Tbsp. quinoa flour
  • 1 cup warm water
  • 1 tsp. lemon zest
  • 2 tsp. fresh thyme leaves
  • 1/4 cup freshly minced parsley
  • Salt and pepper to taste
  • 1 lb. skinless, wild caught salmon fillets cut into 1 inch pieces
  • 2 Tbsp. fresh lemon juice
  • 1 cup fresh spinach leaves
  1. In a medium saucepan, heat about 2 inches of water to a simmer over medium heat. Place a steamer basket in the saucepan, add cauliflower florets, then cover and steam until very tender, about 15 minutes.

  2. Place steamed cauliflower florets in the bowl of a food processor with 2 tablespoons of olive oil and process until smooth. Season with salt and pepper to taste, set aside. If the puree is to thick, add a bit of the steaming water and process to slightly thinner, spreadable consistency.

  3. While cauliflower is steaming, prep your ingredients.
  4. Preheat the oven to 400 degrees F (200 degrees C).
  5. In a large oven proof skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks and diced celery and saute until softened, about 7 minutes. Add quinoa flour and stir to coat vegetables. Add water, stirring constantly until you have a smooth sauce. Bring sauce to a boil, reduce heat to medium low and simmer until thickened, about 2 to 3 minutes. Stir in lemon zest, fresh thyme leaves and fresh minced parsley. Season with salt and pepper to taste.

  6. Add salmon pieces to the skillet and drizzle over with the fresh lemon juice. Finally add the fresh spinach leaves and gently toss everything to mix.

  7. Dot and spread the cauliflower puree evenly over the top of the salmon and vegetable mixture.
  8. Place skillet in the oven and bake for 40 minutes or until top is golden brown. Remove the skillet fish pie from the oven and let it rest for 10 minutes before serving. Garnish with a sprinkling of fresh minced parsley.