Keto Fish Pie

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    35 min

Keto Fish Pie

A classic British dish, the fish pie can be made with any variety of seafood. This version is made with a combination of white fish and salmon. The fish is topped with a lovely cream sauce simmered with dijon mustard, asparagus, Roma tomatoes, red onion, and carrots. The sauce is brightened with lemon juice and fresh parsley. The entire dish is topped with creamed cauliflower and baked to golden brown perfection. If you are not familiar with fish pie, you will love this Keto fish recipe!

What other vegetables can I use?

Any low carb vegetable that does not release too much water can work in this dish if chopped into a small dice. Feel free to use kale, baby spinach, celery, and broccoli florets.

Why is the xanthan gum needed?

The creamed cauliflower on top of the dish tends to water out during the baking process. The xanthan gum helps to tighten the sauce before the baking process to account for the extra water from the cauliflower.

What can I use if I am avoiding dairy?

There are some alternative non-dairy heavy cream products on the market; you can substitute for the cream in a 1:1 ratio.

Serving suggestions

Serve fish pie with dark green vegetables like Keto Buttered Kale with Anchovies and Capers https://www.carbmanager.com/recipe/keto-buttered-kale-with-anchovies-and-capers.

  • Net Carbs

    6 g

  • Fiber

    3.5 g

  • Total Carbs

    9.2 g

  • Protein

    20.1 g

  • Fats

    41.4 g

480 cals

Keto Fish Pie

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Salmon, Atlantic, farmed, cooked

    Salmon, Atlantic, farmed, cooked

    8 oz

  • Mild Flavor Swai Fillets

    Mild Flavor Swai Fillets

    2 fillet

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Parsley

    Parsley

    ⅓ cup, chopped

  • Avocado Oil

    Avocado Oil

    2 tablespoon

  • Carrots

    Carrots

    1 medium - 6" to 7" long

  • Red Onion

    Red Onion

    ¼ large

  • Asparagus

    Asparagus

    10 medium - spear - 5 1/4" to 7" long

  • Roma Tomato

    Roma Tomato

    1 roma

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Heavy Cream

    Heavy Cream

    1 cup

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    ¼ teaspoon

  • Lemon

    Lemon

    ½ medium - 2 1/8" diameter

  • Dijon Mustard

    Dijon Mustard

    2 teaspoon

  • Cauliflower

    Cauliflower

    1 pound

  • Heavy Cream

    Heavy Cream

    1 cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

Recipe Steps

steps 7

35 min

  • Step 1

    Preheat the oven to 400 F. Slice the fish into 1” pieces and place at the bottom of a 1 ½ quart casserole dish. Top the fish with ¼ tsp kosher salt, ⅛ tsp pepper and chopped parsley. Set this aside.
    Step 1
  • Step 2

    Prepare the vegetables for the saute pan. Trim the bottom of the asparagus and cut the spears into 1” pieces. Dice the carrot into small pieces. Slice the flesh off the roma tomatoes and discard the seeds. Dice the tomatoes into a small dice. Chop the red onion into a small dice. Place a large saute pan over medium high heat. Add the avocado oil and swirl the pan. Add the onions and carrots and cook for 1 minute stirring occasionally. Add the asparagus and tomatoes and cook for another minute or so. Season with ¼ tsp kosher salt and stir.
    Step 2
  • Step 3

    Add 1 cup of heavy cream and the dijon mustard. Stir well and allow to simmer for 1-2 minutes. Sprinkle over the xanthan gum and stir until thickened.
    Step 3
  • Step 4

    Pour the cream sauce over the fish in the casserole dish. Spread it evenly over the fish and poke it slightly to allow the cream sauce to run around the fish.
    Step 4
  • Step 5

    Bring a large pot of water to a boil and add the cauliflower florets. Cook until softened about 3-4 minutes. Drain well and place in a medium sized bowl with the remaining cream and salt.
    Step 5
  • Step 6

    Puree with a stick blender or place in a blender until creamy.
    Step 6
  • Step 7

    Top the casserole with creamed cauliflower and bake for 30 minutes or until the casserole is bubbling and the top is nicely browned. Allow to cool slightly before serving.
    Step 7

Comments 3

  • Bellabeau62

    Bellabeau62 3 years ago

    Nice fish pie but far to creamy for me. I will try less cream next time.

    • TexasGal

      TexasGal 3 years ago

      I wasn’t that excited about a fish pie, but I’m trying to eat more fish. This fish pie is really delicious! It lost one star because the prep is more complex and time consuming than I like.

      • Violet

        Violet 3 years ago

        Yummy