I always loved eating a traditional French Fish Pie Parmentier de Poisson at Easter. It’s one of those dishes that just feels right for the occasion. Fish pieces are poached in a creamy dill béchamel sauce with leek and fennel, then topped with buttery mashed potato and baked until crispy. Let’s go!
Nagi's Notes
JB’s Fish Pie is one of those dishes that feels special but isn’t fussy to make. It’s got generous pieces of fish nestled in a white wine béchamel sauce that’s flavoured with butter sautéed leeks, fennel and onion, and finished with fresh dill. Nothing shouts on its own (except those crispy golden potato swirls) but the whole is far greater than the parts – properly occasion-worthy (hello, Good Friday). Or just simply tell everyone, “it’s French, darling!”.
PS I don’t want to brag, but I Fish Pie for breakfast – it was for recipe testing! What did you have? 😇
French Fish Pie
Every Friday back home, my mum would head to the village market early to pick up fresh fish – usually pollock – to cook for our family meal. This was a weekly Catholic tradition that we grew up with, so we would have never thought to have anything else on Easter Friday.
I can’t remember exactly what my mother used to make for Easter, but I remember this fish pie made an appearance on the table a few times because it was my favourite.
We call this Fish Pie “Parmentier de Poisson”, named after Monsieur Parmentier, the man who famously helped make potatoes a staple in France. A true hero to my eyes! 😂
It’s a simple pie to make and the things that make it distinctly French is the use of leek, fennel and fresh dill which brings freshness to the creamy white wine béchamel sauce. Just add a crusty baguette and you are good to go!
Ingredients in French Fish Pie
Here is what you need to make my favourite Easter fish pie:
1. FISH FOR THE PIE
The fish pictured throughout this post is ling which works well here. Commonly found in Australia and New Zealand, it is quite lean and firm, so it holds its shape nicely. See below for other suitable fishes for this recipe.
OTHER SUITABLE FISH
Any firm white fish fillets that are at least 2 cm/0.8″ thick will work here. Here are suggestions for common fish that are ideal for using in this recipe:
Australia: Barramundi, Blue eye cod / Trevalla, Basa, Bream, Cod, Flathead, Jewfish, Monkfish / Stargazer, Ocean perch, Snapper.
US: Above and below listed, plus Pollock, Catfish, Halibut, Pangasius, Tilapia.
UK/Europe: Above listed, plus, Pollack, Sea bass.
Salmon and trout will work too, though not traditional.
FISH TO AVOID
I recommend avoiding:
Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin.
Delicate and thin-filleted fish – Like flounder, sole, plaice. The texture of the flesh is a bit too delicate for this type of cooking and these fish tend to be very thin fillets.
Oily, strong-tasting fish – Like mackerels, mullet and sardines.
2. FISH PIE FILLING + SAUCE
Fennel – Brings a light, slightly sweet anise savour that works well with fish.
Leek – Soft, mild onion flavour that blends nicely into the sauce.
Onion and garlic – Standard flavour bases.
Dry white wine – Gives the sauce depth of flavour. Without, it tastes like it’s missing something. Chardonnay is my favourite for cooking and that was the most commonly used at restaurants I worked at in France, but any other dry white wine will work. There is no need to use an expensive wine here. Can be skipped if non-alcoholic, or use non-alcoholic wine.
Milk and cream – I like to use both to bring a little extra richness into the sauce. You can substitute the cream with more milk, but it will reduce the richness. Lactose-free milk and cream work too.
Fresh dill – Adds freshness and lifts the whole dish. Key ingredient here that complements the fish perfectly.
Plain flour / all-purpose flour – Thickens the sauce so the filling holds together.
Extra virgin olive oil + butter – I’ve always cooked this using both, as the butter adds flavour while the oil helps prevent it from burning.
Cooking salt / kosher salt – Used for seasoning. If you’ve only got table salt, halve the amount. For salt flakes, increase by 50%.
Black pepper – Cracked black pepper, the one we commonly use in our recipes.
3. MASH POTATO TOPPING
Potatoes – Use starchy potatoes rather than waxy for a light and fluffy mash (Sebago in Australia – the dirt covered ones you see on the shelves, Russet in the US, King Edward or Maris Piper in the UK are perfect).
Unsalted butter – Adds richness and flavour. Add it before the milk so it melts into the hot potatoes and is incorporated evenly.
Milk – Full fat preferred for a creamier mash, though low fat works too.
Cooking salt / kosher salt – For seasoning. If you’ve only got table salt, halve the amount. For salt flakes, increase by 50%.
White pepper – Classic in mash, more subtle than black pepper and without the black speckles. You can use black pepper if that’s what you have.
How To Make French Fish Pie
Get the potatoes boiling for the mash first then start preparing the creamy filling with the fish. Then assemble the pie and bake. Once it’s out of the oven, I’ll leave the rest up to you. ☺️
1. FISH PIE FILLING
Season fish – Pat the fish pieces dry with paper towels and sprinkle all sides with salt. Set aside.
Sauté vegetables – Heat oil and butter in a 26cm / 10″ cast-iron skillet over medium-high heat. Add onion, fennel, leek and garlic. Cook 5 minutes until softened. Stirring regularly.
I use an oven proof skillet because you can make the filling in it then bake it in the same vessel. However, if you don’t have one, just bake the pie in a casserole dish.
Make roux – Add flour, stir 30 seconds. Pour in white wine – it will simmer rapidly at first – then mix it in, it will look pasty.
Finish béchamel – Slowly pour in the hot milk and cream while stirring. Add salt and pepper. Bring to a simmer, cook 1 minute until thickened.
The sauce should be quite thick, fully coating the back of the spoon then gently run down it.
Finish filling –Turn the heat off. Stir in dill. Add the fish pieces to the sauce, gently nestling them in so they’re mostly submerged. Then, using a spatula, carefully stir and move them around just enough to coat them in the sauce. Smooth the surface.
2. MASH POTATO TOPPING
Cook potatoes – Place potatoes in a large saucepan, cover with cold water. Bring to a boil, then simmer 25 minutes until very soft.
Rice / Mash – Drain well. Pass through a potato ricer or return to the pot and mash well with a potato masher.
Butter and milk – Add butter first with salt and white pepper, stir until combined. Then add warm milk. Stir until smooth. It should be creamy but not loose (so it holds its shape when pipped).
Pipping bag – Transfer into a piping bag fitted with a star tip. Set aside and keep warm. It must be warm to be piped because cold mashed potato is hard.
If you don’t have a piping bag, use a ziplock bag, or spoon dollops over the top spread mash across the surface and rough it up with a fork.
3. PIPPING THE POTATO AND BAKING
Pipe mashed potato – Pipe mounds of hot mashed potato swirls across the surface, or whatever style you want. The swirls I did have a 4.5cm base (1.6″), about 4cm tall (1.4″).
Then fill gaps with small swirls/blobs. Make sure to use all the mash! Spray lightly with olive oil.
Bake – Bake 35 minutes, rotating halfway, until golden on top. I highly recommend placing a baking tray lined with foil at the bottom of your oven to catch any bubbling filling that may leak during baking. Easier to clean!
Rest for 10 minutes before serving to cool slightly and let the sauce thicken a bit more.
How To Serve French Fish Pie
To serve, scoop generous portions so you get both the creamy fish and the crispy-creamy potato on plates and serve it with roasted asparagus, a side of roasted broccoli or a simple green beans salad. And of course, some crusty bread – because in France, bread is always on the table.
And that’s a wrap for this one! If you make it, I’d love to hear how it turns out. Wishing you a very happy Easter and enjoy every bite. Bon appétit! – JB
FAQ – French Fish Pie
Yes, you can absolutely make this ahead (up to two days), just assemble it a little differently.
Use a different baking dish and make sure the sauce has cooled completely first. Spread half of the sauce on the bottom, arrange the fish on top, then cover with the remaining sauce. Smooth the surface, then pipe the hot mash over the top.
Leave the dish on the counter for the mash to fully cool, then cover and keep refrigerated until you bake it.
See ingredients description above.
Yes, you can but keep in mind that it won’t be only fish anymore so the texture of the sauce might change. The cooking time stays the same.
That’s exactly what you want. The fish releases liquid as it cooks, then the sauce loosens in the oven and sets into a creamy filling as it cools.
Nagi and I started by deciding what we wanted to make for Easter, then I took the lead on developing the recipe and testing it. We tasted it together and worked through the changes as a team. I probably made it a couple more times before we were both happy with the final version, then Nagi tested it once more as a final check.
Also, just like with my mushroom tart, she took care of all the photos for me. Learning how to write a post properly takes a fair bit of time and I didn’t quite have enough of it to do it myself.
Watch How to Make it
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French Fish Pie
Ingredients
- 500g / 18oz white fish fillets , skinless, ~2cm / 0.8" thick, cut into 5cm / 2" x 3cm / 1.2" pieces (any firm white fish like cod, barramundi, snapper) (Note 1)
- 1/2 tsp cooking salt / kosher salt half for table salt, +50% for flakes
Fish pie sauce
- 1 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
- 1 brown / yellow onion , diced 0.6cm / 0.2"
- 1/2 fennel (stalks cut off) , diced 0.6cm / 0.2"
- 1 leek , (white and pale green parts only), halved lengthwise, then cut into 2cm / 0.8" pieces
- 3 garlic cloves , finely minced
- 1/2 cup plain flour / all-purpose flour , (Note 2)
- 1/2 cup dry white wine , any type (Note 3)
- 1 1/2 cups HOT milk, full fat preferred , but works with lite milk too
- 1 cup HOT thickened cream / heavy cream
- 1 tbsp fresh dill , finely chopped (substitute with parsley or 1/2 tbsp tarragon)
- 3/4 tsp cooking salt / kosher salt , half for table salt
- 1/4 tsp black pepper
Mash potato topping
- 1kg / 2lbs starchy potatoes , peeled, cut into large chunks 5cm / 2" x 4cm / 1.6" (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward)
- 2 tbsp (30g) unsalted butter , cold, cut in small cubes
- 1/3 cup hot milk, full fat preferred , but works with lite milk too
- 3/4 tsp cooking salt / kosher salt , half for table salt
- 1/8 tsp ground white pepper , or black pepper
- olive oil spray (optional)
Instructions
ABBREVIATED RECIPE:
- Sauté onion, fennel, leek and garlic, add flour, wine, milk, cream, salt and pepper to make the sauce, stir in dill and add fish. Pipe on mashed potato. Spray olive oil. Bake for 35 minutes until golden. Rest 5 minutes, then serve.
FULL RECIPE:
- First place potatoes in a large saucepan, cover with cold water. Bring to a boil, then simmer 25 minutes until very soft. You can start making the sauce while the potatoes are cooking.
- Preheat oven to 200°C / 390°F (180°C fan). I highly recommend placing a baking tray lined with foil at the bottom of your oven to catch any bubbling filling that may leak during baking. Easier to clean!
- Season fish – Pat fish pieces dry with paper towels and sprinkle all sides with salt. Set aside.
- Sauté vegetables – Heat oil and butter in a 26cm / 10" cast-iron skillet over medium-high heat. Add onion, fennel, leek and garlic. Cook 5 minutes until softened and light golden. Stirring regularly. (Note 4)
- Make sauce – Add flour, stir for 30 seconds. Pour in white wine. It will simmer rapidly at first, then mix it in, it will look pasty. Slowly pour in the HOT milk and cream while stirring. Add salt and pepper. Bring to a simmer, cook 1 minute until thickened. The sauce should be quite thick, fully coating the back of the spoon then gently run down it. Set aside.
- Finish mashed potato – (see instructions below).
- Finish filling – Stir in dill. Add the fish pieces to the sauce, gently nestling them in so they’re mostly submerged. Then, using a spatula, carefully stir and move them around just enough to coat them in the sauce. Smooth the surface.
- Potato topping – Pipe mounds of mashed potato swirls on the surface. My swirls have a 4.5cm base (1.6"), about 4cm tall (1.4"), then I fill gaps with small swirls/blobs. Make sure to use all the mash! Spray lightly with olive oil. (Note 5)
- Bake – Bake 35 minutes, rotating halfway, until golden on top. If it's not golden enough, place it under the grill for a few minutes.
- Serve – Rest for 10 minutes before serving to cool slightly and let the sauce thicken a bit more.
MASHED POTATO:
- Finish mash – Drain well. Pass through a potato ricer or return to the pot and mash well with a potato masher. Do not use a stick blender, it will overwork the starch, turning the mash gluey instead of fluffy. Add butter, salt and white pepper, stir until combined then add hot milk. Stir until smooth. It should be creamy but not loose (so it holds its shape when pipped).
- Pipping bag – Transfer into a piping bag fitted with a star tip. (Note 6)
Recipe Notes:
Nutrition Information:
In Memory of Dozer
This one takes me back to the old HQ again, when we had the (questionable) idea of building a barbecue pit. It was very much a work in progress… and honestly, not looking great at that stage!
Of course, Dozer had to come and inspect. Standing right in the middle of it, as if he oversaw the construction. To be honest I’m not sure he was convinced by my work! 😂
I love fish pie, it was a regular on our dinner table in England and when we moved here.
Not had it in while but I reckon this would be really nice using Monk fish.
Yes monkfish is a great substitute, love the meatiness! 🙂 Thanks!
Can confirm this is bloody delicious! As expected
Thank you Stephen 🙂
Lovely,we miss him!
Yes we do 🥲
Why do the French love cream? Or is it not just the French?
Gail, the use of cream to add richness, flavor, and body to a sauce is not unique to the French. Are you seeking a substitute?
Some North American Bowdens do as well.
Even my husband who is not French or a Bowden loves cream in dishes. (Smile and Gallic shrug.).
Ah, Dozer! My beloved Golden,
Bentley, passed away in. 2000, but lives on in my heart. I weep as I write….
Thanks Paula ♥️♥️♥️
What an absolute delight to find one of my childhood favourites with such a fab but easy recipe attached – love the leek and fennel and could live munching dill . . . if I could not get barra would happily settle for snapper or bream . . . must admit yours does display that French elan on the plate . . . hmm, no asparagus at the moment > the broccoli sounds delightful – thanks and I do hope you have a delightful Easter planned avec or sans a fish pie 🙂 !
Hi Eha, thank you for your lovely message. Snapper or bream would be perfect substitutes, a little bit more delicate than barramundi. I’m glad you like the leek and fennel combo. Wishing you a wonderful Easter as well! ♥️
I am definitely going to treat myself with this, looks so yummy! It will be worth the effort. Thank you!
Thanks Toni, please let me know how it turns out!
Site working properly now. Must have been a lot of traffic for that fish pie!
That’s right!!
Your pie looks divine! I’m a KETO nut & enjoyed fish pie twice last week (used a mix of hake & smoked salmon). Plan to rework your recipe using cauliflower in place of potatoes, also maybe to make the sauce, maybe rather cream etc, but the fennel & leek… must give it a try!
But your recipe will definitely be kept & used for my non- keto family!
Hi Christina, great job on adapting the recipe to your diet 🙂 I’m keen to know how it went!
Where is the little heart to save this? Why can’t I access my recipe tin?
Hi Nan, sorry about that. It got fixed 🙂
I’m wondering if the fish cooks in that filling? Since the liquid has been absorbed by the flour..
Chouette 🥧. I have never eaten fish pie. It doesn’t seem like a thing here in western Canada.
The recipe sounds very tasty. Thanks for sharing your recipe.. Nice memories for you 🙏
Dozer, the construction foreman 🐾🧡😊
Joyeuses Paques Chef JB
Thanks Leslie! Joyeuses Paques to you too!
I will make this but I am wondering if I have gone blind- is there is no way to save this recipe? What happened to the heart for saving?
maybe they have fixed it??
site working properly now.
Hi Lyn, so sorry about that. It’s fixed now 🙂
Can’t save this rcipe andcan’t open My Tineats. A computer glitch?
Same here – can’t save or open my tineats
It was just a glitch – probably too much traffic. Working properly now.
Hi Connie, sorry about that. It’s fixed now 🙂
Recipe looks fabulous JB, will definitely give it a try over Easter. Thankyou.
Sorry, but still scroll down to see the Dozer photo first, this was a great one – as they all are.
Thanks Jenny! No need to be sorry, Dozer is always first 🙂
This looks simply excellent! Any ideas on substitutions for the fennel? Not a flavour my household enjoys unfortunately!
Hi Mel, thank you for leaving a comment. Maybe carrots? 🙂
I always look forward to Nagis recipes but FIRST I look at Dozers funny moments, THEN the recipe.
This is a very filling dish, AND I found its delicious made with scotch Haddock too and veges. Thankyou gor your lovely recipes.
Hi Donna, haddock does sound inviting! I might use some next!
Hi JB
I would like to make this Fish Pie ahead.
Please advise if it can be frozen or if not how many days before serving
Thank you so much for such awesome recipes
Best regards
Deb
Hi Deb, does say in the recipe notes that it’s unsuitable for freezing. Leftovers are ok for 3 days so perhaps it’ll be ok to make a couple of days ahead.
I was interested in the freezing option too!
Sarah x
Thank you so much for responding to my silly question. It helps if I read properly 🙄
Hi Deborah, This fish pie isn’t great for freezing. The creamy béchamel can split and turn watery, and the fish releases moisture when thawed, affecting texture. For best results, make it fresh or up to 2 days ahead and keep it in the fridge, then bake when needed.
Thank you Chef JB – just another dumb wannabe cook – thank you so much for your response. I will be racing off to find the right fish today
You can buy large aluminium trays for the barbecue. They are perfect oven size. Cut down the corners on one long side, then cut along the bottom and remove the side. Slide it into the oven, missing side at the back, let it catch drips until you can’t stand it anymore, then remove and replace. Voila!
Thank you Pauli for your clever tip. Cleaned my oven a few days ago, threatening to never use it again lol, but this recipe with your tip…
Hi Paulie, that is such a good hack! I’m gonna tell Nagi to start doing it 🙂
Looks like a lovely recipe JB …Dozer certainly is foreman material 💛🧡 thank you for sharing
Hi Tiff, thank you for your comment 🙂 We all know Dozer would have approved the pie!
I *LOVE* French fish pie, and this is very similar to the one I remember having growing up. My Nana–who was definitely Not French–made this frequently because it was just so good. I’m pretty sure her sauce had a little dry mustard in it, but it’s very similar. Looking forward to trying it; I love dishes like this where I can save leftovers for nights when my partner is out.
Hi Kelle, the one you use to have sounds as delicious! I love the addition of mustard powder 🙂