Fish Pie with Saltbush and Dill

Peel potatoes and cut into 2cm pieces. Place in a saucepan of cold, salted water over high heat and bring to the boil. Cook for 20 minutes or until tender.

Drain potatoes and return to saucepan with 15g butter, milk and saltbush. Use a potato masher to roughly mash. Set aside and keep warm.

Thinly slice leek. Melt remaining butter in an ovenproof frypan over medium-low heat. Add leek with 1⁄4 teaspoon salt flakes and cook, stirring, for 12 minutes or until softened.

Finely chop cauliflower. Add to pan with leek and cook, stirring occasionally, for 5 minutes or until slightly softened. Preheat overhead grill to medium.

Cut fish into 3cm pieces. Place in a bowl with flour and toss to coat. Finely chop dill. Finely zest half the lemon then cut into wedges. Add fish, dill and zest to the pan with sour cream, gently stir to combine and bring to a gentle simmer. Cook for 6 minutes or until fish is almost cooked through. Season to taste with salt and pepper.

Spoon mashed potato over fish mixture. Place frypan on a shallow tray under the preheated grill and cook for 8-10 minutes or until golden and bubbling (the tray will catch any juices that bubble over the top). Serve fish pie with salad leaves and lemon wedges.