Rustic Summer BBQ Fish Pie

I adore this weather but it's messing with our dinner routine! 

Who can eat a chilli, a roast dinner or a spaghetti bolognese in this heat?! Our fail safe meals are proving a little too warm for this extraordinary weather, (even in the rain it's sticky and muggy) so I decided to try a Summer take on a mid week staple.

Every night for my husband is BBQ night, but meat sweats are never very attractive, so in an attempt to curb our meat eating, I tried a lighter version of a fish pie!  

Serves 2 greedy people. Or would serve 2 normal people and 2 small children.

Ingredients for the pie: 

• 2 large potatoes  
• A few pinches of Rosemary
• A few more pinches of Thyme - I used fresh cut Thyme but dried will work just as well
• Salt and pepper
• Olive oil
• 350g fish - I used a fish pie selection from the supermarket which included salmon, cod and smoked haddock

For the sauce: 

• Knob of butter
• 3 cloves of garlic, finely chopped
• 100ml white wine

To serve: 

• Crusty loaf
• Sugar snap peas

Pre-heat the oven to 180 degrees or Gas Mark 4.

Peel your potatoes and roughly chop into approximately 2cm cubes. The more rustic the better. Par boil for 8 minutes, drain and place in a baking tray.

Season with salt and pepper, sprinkle your rosemary and thyme, pour over a good glug of olive oil and cook in the oven for approximately 30 mins. We like ours with crispy edges so adjust the time depending on your preference. The longer you leave them in, the crispier they get!

With 15 minutes to go, tear a sheet of tin foil and place you fish in the centre. Add salt and pepper and a drizzle of oil oil (so the fish doesn't stick). If you prefer heat add a pinch of chilli at this point.

Wrap like a parcel sealing the tin foil. Place of the BBQ, open once and move the fish around so it cooks evenly. Of course if you have a charcoal BBQ that takes longer to prepare you may want to use the oven for this step and save the hassle of lighting the BBQ. Up to you!  

In the last 5 minutes heat a small frying pan and melt the butter. Add the chopped garlic and pour in the white wine. Stir. 

Take your fish parcel off the BBQ, place in a shallow dish. Cover with your rustic potatoes and pour over your garlic sauce. 

I served ours with sugar snap peas I simply tossed in a wok, with a drizzle of olive oil for 5 minutes and a hunk of crusty bread. 

Have you cooked anything delicious lately? I might try a Summer take on my favourite tagine next. 

Crumbs I am actually cooking. How wonderful.