- Cal/serving: 275
- Prep Time: 20 Min
- Cooking Time: 40 Min
1 pk Haddock fillets; frozen,
-cooked (700g)(1 1/2 lbs)
2 tb Butter
1/2 c Onion; chopped
1 Garlic clove; crushed
1 c Zucchini; diced
2 tb Flour
1/2 ts Salt
1 ds Pepper
1/2 ts Thyme
1/2 ts Basil
2 c Tomatoes; peeled, seeded
- chopped
1 Pie crust (9 inch)
Note: Boston bluefish, cod or turbot may be substituted for Haddock.
Break fillets in chunks. Saut* onion, garlic and zucchini until vegetables
are tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5
min or until sauce is thick. Add fish and pour into a 9 inch pie plate.
Cover with pastry; trim and flute. Bake at 200C(400F) 25 to 30 minutes or
until pastry is golden brown. Allow pie to stand 10 minutes before serving
Source: Fisheries Food Centre
: Department of Fisheries and Oceans
: Ottawa, Ontario, K1A 0E6
