Preheat oven to 200°C/180°C fan/ 400°F
In a pan, gently sauté onion in a little oil or butter until soft (3–5 mins)
Sprinkle in garlic
Stir in the fish pie mix and cook gently for 3–4 minutes (don’t overcook – it will finish in the oven)
Turn off the heat and stir in crème fraîche, Parmesan, mixed herbs, and chives.
Season with salt and pepper. Spoon into a baking dish and level out
Add the Filo Topping:
Brush or spray each filo sheet lightly with melted butter or oil
Scrunch each sheet and layer it loosely over the fish filling
Cover the entire surface in overlapping scrunched layers
Bake for 20-25 minutes, until the filo is golden and crisp
Heat olive oil or butter in a pan over medium-high heat
Trim the woody ends off your asparagus spears and cook 5–7 minutes, turning to brown slightly, add garlic or herbs for extra flavour
If prawns are ready-to-eat: Heat gently in a pan for 1–2 minutes (if raw 2-3 minutes or until pink) add a splash of oil or serve cold with a wedge of lemon
