Fish Pie

This recipe is out of the new Weightwatchers mag and

is delicious!! It serves 4 and is 6 points.

300g potatoes
40g weightwatchers canola spray
1 small brown onion, finely chopped
1 celery stick, trimmed and finely chopped
2 garlic cloves, crushed
1 1/2 tbsp plain flour
1 cup skim milk
1 tbsp drained baby capers
2 tbsp finely chopped cornichons (gherkins)
1 tsp finely grated lemon rind
2tbsp chopped parsley
1 cup frozen peas
600g firm white fish fillets
3/3 cup fresh breadcrumbs
1tbsp olive oil

Preheat oven to 180c or 160c fan forced. Lightly spray a baking tray with oil. Place potato on prepared tray and slight spray with oil. Bake for 40 mins, turning a few times. Meanwhile, melt the spread in a medium pan over a medium-low heat. Add onion, celery and half of the garlic and cook for 5 mins or until starting to soften.

Sprinkle flour over the vegetables and cook, stirring for 30 seconds. Gradually add the milk, stirring well between each addition. When all of the milk has been added, bring to the boil, reduce the heat and simmer uncovered for 2 mins or until thickened.

Stir in the capers, cornichons, rind, parsley and peas. Arrange fish in a 1 litre ovenproof dish, Cover with the sauce. Sprinkle with the breadcrumbs and lightly spray with oil. Bake for 30 mins