Trisha Lewis’ fish pie

Chef Trisha Lewis is set to return to The Seafood Kitchen at Bord Bia Bloom 2026, where she’ll demonstrate more deliciously nutritious ideas for cooking with fish and shellfish. Ahead of her spotlight, she is sharing her recipe for a fabulous fish pie that will delight this Good Friday.

Ingredients 

600g fish (haddock, hake, monkfish, or trout), cut into large chunks 

1 x onion diced 

Skin and slice 2 tomatoes 

Chopped parsley 

Salt and white pepper 

600ml milk 

20g butter 

20g flour 

1 x tbsp lemon juice 

One bay leaf 

6 x peppercorns 

Mash and grated cheese for topping 

Method 

Preheat oven to 200°C. 

To cook the fish: 

Add milk, onion, bay leaf, and peppercorns to a saucepan and bring to the boil. 

Reduce to a gentle simmer, add the fish, and cook for 4–5 minutes. 

Remove fish, let cool slightly, then flake into large chunks (keep the milk for later). 

To make the sauce: 

Melt butter in a saucepan.  

Stir in flour and cook for 2–3 minutes until lightly golden. This is a roux to thicken. 

Gradually whisk in the reserved milk until smooth and boiling. 

Season with salt and pepper, then simmer for 3–4 minutes until thickened. 

 To combine: 

Add fish, parsley, and lemon juice to the sauce. 

Taste and adjust seasoning. 

To assemble: 

Spoon half the mixture into a baking dish. 

Layer over sliced tomatoes. 

Add remaining fish mixture. 

Top with mashed potatoes. 

Finish with grated cheese. 

To cook: 

Bake for 15–20 minutes until hot, golden, and bubbling. 

Following its successful debut in 2025, The Seafood Kitchen returns this year with chef Trisha Lewis serving deliciously nutritious ideas for cooking with fish and shellfish. Recipes range from quick and easy midweek meals to dishes for special occasions. With three demos each day, expect to pick up plenty of inspiration for delicious mealtimes this summer! 

Remember, always look for the Bord Bia Quality Mark when shopping.