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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Fish Pie

I originally developed this recipe when my partner was doing a FODMAP diet after having some stomach issues. It had garlic oil in place or garlic and onion, mashed potato on top in place of pastry and a few other substitutions. Don’t hesitate to play around with this one, you can swap out the spinach for chopped kale or silverbeet, use any combo of leafy green herbs, mint and dill, basil and parsley, whatever you have. They key is the mustard and the pickles, and I think the celery is really important because I like it’s texture, but in reality you could probably substitue this too, fennel might work well. 

This fish pie is punchy, it’s anything but boring. It’s pumped full of mustards, goats cheese, pickles, nutmeg, dill and parsley. It’s got beautifully soft fish that falls apart as you scoop into it. Flaky, buttery pastry to top it all off. 


800g fish of choice cut into 1 inch chunks (you can combo different fish like salmon and bass, blue grenadier and barramundi, do your thing)
2 zucchini, diced
4 sticks of celery, diced
1 large brown onion, diced
4 cloves of garlic, crushed,
200g baby spinach
250g persian fetta or goats cheese (and some of the oil it sits in)
3 tablespoons of cream
8-10 small pickles
2tbsp of pickle juice
Large handful of dill
Large hanfull of parsley
1 large lemon, zest and juice
2tbsp wholegrain mustard
1 tablespoon dijon mustard
1 teaspoon of freshly grated nutmeg
A pinch of freshly ground pepper
A pinch of salt
Puff Pastry (see quick puff recipe)


Preheat your oven to 220 C.

Heat a good glug of olive oil in a large wide pan, saute the onion and garlic until soft, about 6 minutes.

Add in diced celery, and cook for a further couple of minutes. Then follow with the zuccihini, season with salt and pepper and turn the heat off. Add the spinach and combine.

In a small bowl, combine the feta/goats cheese, it’s oil, the juice and zest from your lemon, chopped up pickles, pickle juice, mustards, nutmeg and cream and combine until thick and creamy. 

Chop up parsley and dill.

Add creamy sauce, herbs and fish to the pan and combine. This is your filling.

Arrange into your pie dish. This will make 2 small pies or 1 large pie.

Top with your pastry and fold and pinch the edges into a pattern, alternatively, use a fork to press them against the pie dish.

Brush generously with whisked egg and use a knife to pierce a cross into the middle. This is a little steam vent.

Cook in the oven for 35-40 minutes, or until the pastry is very golden and crisp.

Once removed from the oven, let sit for 5-10 mins before cutting.