Fish Pie with Crispy Potatoes and Crunchy Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Slice potatoes 0.5cm.
2. Toss potatoes on prepared tray with salt and a drizzle of olive oil. Lay in a single layer and roast for 20–25 minutes, until golden and crispy. Turn once during cooking. Roughly chop parsley and spinach and set aside.
3. Melt butter in a medium pot on medium heat. Add flour and stir for about 1 minute. Add milk, a little at a time, and stir continuously until smooth. Simmer gently, stirring occasionally, for 3-4 minutes, until thickened slightly. While sauce is thickening, pat fish dry and dice into 2cm pieces.
4. Add fish, parsley (if using), spinach, lemon zest, corn, mustard and salt. Season with pepper and simmer for about 5 minutes or until fish is just cooked through.
5. While fish cooks, finely chop lettuce; grate carrot; cut cucumber in half lengthways then thinly slice. Add all to a medium bowl with lemon juice and olive oil. Season to taste and toss to combine.
6. To serve, divide fish pie mix between plates and arrange crispy potato slices on top (using tongs), overlapping, in rows. Serve salad on the side. Squeeze any remaining lemon juice over the pie, if desired.