A fish pie that’s perfect for Lent

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Cod and corn chowder pie is a Lent-friendly dish to feed a family. Photo by Deb Lindsey.

Lent is here, and though you might have plenty of fish fries to attend, you might be looking for a few new fish dishes to make at home.

This cod and corn chowder pie has the appeal of a casserole or a comforting stew, but with a little bit of crunch on top. Unlike many chowders, it doesn’t call for a little bit of bacon to bump up the flavor, but if you aren’t observing Lent, you could certainly crumble some cooked bacon into the filling. This dish pairs great with green beans.

Cod and corn chowder pie is a Lent-friendly dish to feed a family. Photo by Deb Lindsey.

Cod and corn chowder pie is a Lent-friendly dish to feed a family. Photo by Deb Lindsey.

Cod and Corn Chowder Pie

1 1/4 lbs. cod or other mild, white-fleshed fish fillets
1 lemon
1/2 tsp. Old Bay Seasoning
12 short chive stems (from a clamshell pack) or 3 scallions
2 Tbsp. unsalted butter (optional)
2 large eggs
1/4 cup low-fat mayonnaise (do not use nonfat)
1 cup frozen or fresh corn kernels
1 1/2 cups plus 2 Tbsp. panko bread crumbs, preferably whole wheat

Heat the oven to 425 degrees. Line a baking sheet with aluminum foil, then grease the foil with cooking oil spray. Use the spray to grease a deep-dish 9-inch pie plate as well.

Arrange the fish fillets on the baking sheet. Use a microplane grater to zest 1 teaspoon of lemon zest into a small bowl, then cut the lemon in half. Squeeze the juice from a lemon half evenly over the fish. Sprinkle with 1/4 teaspoon of the Old Bay Seasoning, then bake for 8 minutes or just until the fish flakes.

Meanwhile, mince the chives or chop the white and light-green parts of the scallions. If using, microwave the butter just until it’s liquefied.

Whisk together the eggs, mayonnaise and reserved lemon zest in a mixing bowl, then stir in the corn, the remaining 1/4 teaspoon of Old Bay Seasoning, the chives or scallions and 1/2 cup of the panko.

Use your hands or a pair of forks to tear or shred the fish into bite-size pieces, then gently fold them into the egg mixture. Transfer the mixture to the pie plate, packing it gently. Scatter the remaining 1 cup plus 2 tablespoons of panko over the top; if using, drizzle the butter evenly over the panko. Bake for 15 minutes; the top should be golden brown and the pie should be firm and cooked through.

Squeeze the juice of the remaining lemon half over the top; serve hot. Serves 4.

— From “The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes” by Aviva Goldfarb (American Diabetes Association, $22.95)


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