Mediterranean Fisherman's Pie

3:10 pm on 22 October 2010

(Serves 6)


  • 1.2 kg (6 medium-sized) unpeeled waxy potatoes, scrubbed
  • 2 tbsp olive oil, plus extra for brushing the potatoes
  • 1 clove garlic, chopped
  • 1 bunch spring onions, finely chopped
  • 2 x 400-g cans chopped tomatoes
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • ¼ cup salted capers, rinsed and drained (optional)
  • salt and freshly ground black pepper
  • 700 g skinless, boneless white fish fillets, cut in large pieces


1. Heat oven to 200 °C. Cook the potatoes in boiling, salted water for 10-15 minutes to partially cook. Drain well and set aside. Once cool enough to handle, thinly slice the potatoes.

2. Heat 2 tablespoons oil in a saucepan. Add the garlic and spring onions and cook over a medium heat for 2 minutes to soften but not brown. Add tomatoes and simmer for 5-10 minutes to reduce liquid. Add herbs and capers, if desired. Season with salt and pepper to taste.

3. Arrange the pieces of fish to cover the base of a deep-sided baking dish. Spoon over the prepared tomato sauce. Arrange the sliced potatoes in rows to cover the filling.

4. Drizzle or brush the potatoes with oil. Bake for 30-40 minutes or until potato topping is golden brown. Serve immediately.

Credit: Reprinted with permission from Made By Hand, published by Penguin Group NZ,  Copyright © Julie Le Clerc 2010

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