Cut fish into 1.5cm cubes.

Melt spread in a saucepan, add onion & cook until onion is soft.

Blend in flour & cook 1 minute until foaming.

Gradually add in milk & heat until thickened. Add cubed fish & vegetables, basil & coriander. Mix well.

Place in a greased ovenware dish. Top with sliced whole meal bread dipped in egg (bread can be sliced & cut into triangles or cubed).

Bake at 150°C302F for 30 minutes.

Serve with a leafy salad.

Toppings

Diced fresh bread.  Remove crusts & cut into 5mm cubes.  Sprinkle over pie.

Buttered breadcrumbs.  Melt 2 Tbsp butter & combine with ¾ cup dried breadcrumbs & if desired, ½ cup grated cheese.  Sprinkle over pie.

Potato crisps & cheese.  Combine ½ cup crushed potatoe crisps & ½ cup grated cheese.  Sprinkle over pie.

Mashed potato.  Spread or pipe 2 cups cooked mashed potato over pie.  Top with grated cheese if desired.

Variations

In step 4, add 2 chopped hard boiled eggs when adding vegetables.

Replace smoked fish with 300g10½ oz delicate to medium textured, skinless, boneless fish fillets.

This dish may also be cooked in a pastry shell.  Roll out 300g10½ oz flaky or short pastry into 2 circles.  Use 1 circle to line the base & sides of a 20cm pie dish, add fish filling.  Moisten top edge of pastry in pie dish.  Cover pie with second circle of pastry.  Crimp edges together & cut slits in top layer of pastry to allow steam to escape.  Bake at 200°C392F for 15 minutes then 150°C302F for a further 15 minutes.