Fish Pie

Preparation Time: 12 minutes
Cooking Time: 45 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

An excellent combination of fish and fresh vegetables in a baked potato puree.

Wash the lime and bay leaves. Slice the lime into rings and set aside for decoration. Wash, peel, and cut the potatoes into smaller pieces. Place a pot on the stove and add the potatoes, covering them with enough water to fully submerge them. Cook for 15 to 20 minutes. Drain the cooked potatoes, add butter, salt, and nutmeg. Mash the potatoes to create a thick and dry puree.
Peel and finely chop the garlic clove. Wash the celery, and wash and peel or scrape the carrot. Prepare a large bowl and grate the celery stalk, carrot, and cheese. Wash the sea bass fillets, dry them with a paper towel, and cut them into smaller pieces. Wash the spinach and drain it well.
Preheat the oven to 200 degrees Celsius. Prepare a large ovenproof dish and add the fish pieces, grated vegetables, garlic, and spinach. Season the ingredients with salt and pepper to taste and drizzle with olive oil. Mix well. Spread a layer of puree over the mixture, completely covering the dish. Then drizzle the puree with oil as well.
Place the dish in the preheated oven for 45 minutes. Once the dish is ready, decorate it with bay leaves and lime rings. Cut the pie into smaller pieces, serve on plates, and offer it to your guests.

To give the puree a nicer shape, you can use a piping bag or decorate it with patterns made using a fork.