Jamie Oliver Air Fryer Smoky Pepper Fish Pie is made with frozen white fish fillets, ready-rolled puff pastry, couscous, roasted red pepper, smoked paprika, and flaked almonds. This recipe creates a flaky, smoky fish pie with a bold pepper sauce and tender green vegetables. It takes about 28 minutes to prepare and serves 2.
Jamie Oliver Air Fryer Smoky Pepper Fish Pie Ingredients
- ½ x 320g sheet of ready-rolled puff pastry
- 1 egg
- 2 tbsp couscous
- 2 long frozen white fish fillets
- 350g asparagus
- 220g baby spinach
- 1 clove of garlic
- 1 large jarred roasted red pepper (70g)
- 1 tsp smoked paprika
- 50g flaked almonds, plus extra for sprinkling
- ½ a lemon
How To Make Jamie Oliver Air Fryer Smoky Pepper Fish Pie
- Prepare the Pastry Base: Preheat large air fryer drawer to 200ºC for 2 minutes. Unroll pastry, brush with beaten egg, sprinkle couscous, and place frozen fish fillets on top. Fold in edges to form a crust and eggwash it. Transfer to the drawer and cook for 10 minutes.
- Cook the Greens: Snap off asparagus ends, rub spears with oil, season, and cook in the small drawer at 180ºC for 8 minutes. Add spinach for the last 2 minutes to wilt.
- Make the Smoky Sauce: Blend remaining eggwash with garlic, red pepper, paprika, almonds, oil, salt, and pepper until smooth.
- Add the Sauce: Pour the smoky sauce over and around the fish, staying within the crust. Sprinkle with more almonds and cook for 5 more minutes at 200ºC.
- Serve: Plate with asparagus and spinach. Add lemon wedges for squeezing over the pie.
Recipe Tips
- Keep the Pastry Cold: Cold pastry bakes crisper and holds the shape better.
- Use Frozen Fish Directly: Saves time—no need to thaw.
- Don’t Overfill the Crust: Keeps the sauce contained and the pie neat.
- Customize the Sauce: Add chilli flakes for a spicy twist or herbs for freshness.
- Garnish with Lemon: A squeeze of lemon balances the smoky flavors perfectly.
What To Serve With Smoky Pepper Fish Pie
This fish pie goes well with a crisp green salad, roasted baby potatoes, or a light cucumber-yogurt side. A glass of dry white wine or sparkling water with lemon also pairs beautifully.
How To Store Smoky Pepper Fish Pie
Refrigerate: Store leftover pie and veg separately in airtight containers for up to 2 days. Reheat in the air fryer or oven until warm.
Freeze: The pie can be frozen once cooked. Let it cool completely, wrap well, and freeze for up to 2 months. Reheat from frozen in the oven or air fryer.
Smoky Pepper Fish Pie Nutrition Facts
- Calories: 790
- Total Fat: 43.8g
- Saturated Fat: 12.6g
- Carbohydrates: 66.8g
- Sugar: 6.9g
- Protein: 50.9g
- Sodium: 1.6g
FAQs
Can I use fresh fish instead of frozen?
Yes, but adjust the cooking time slightly as fresh fish cooks quicker.
What can I use instead of couscous?
Try fine breadcrumbs or polenta for a similar texture.
Do I need a two-drawer air fryer?
It’s ideal for cooking the pastry and greens at once, but you can also cook them in stages.
Is the sauce spicy?
It’s more smoky and savory than spicy, but you can add chilli to taste.
Can I make this dish dairy-free?
Yes, this recipe is naturally dairy-free if your puff pastry is vegan.
Jamie Oliver Air Fryer Smoky Pepper Fish Pie
Course: DinnerCuisine: British-InspiredDifficulty: Easy2
servings13
15
minutes790
kcalFlaky pastry-topped white fish with a smoky red pepper sauce and tender asparagus-spinach greens—bold, light, and easy to make in an air fryer.
Ingredients
½ x 320g sheet of ready-rolled puff pastry
1 egg
2 tbsp couscous
2 long frozen white fish fillets
350g asparagus
220g baby spinach
1 clove of garlic
1 large jarred roasted red pepper (70g)
1 tsp smoked paprika
50g flaked almonds, plus extra for sprinkling
½ a lemon
Directions
- Preheat air fryer; brush pastry with egg, sprinkle couscous, add fish, fold crust.
- Air-fry pastry base with fish at 200ºC for 10 mins.
- Cook asparagus in other drawer at 180ºC for 8 mins, add spinach last 2 mins.
- Blend sauce: egg, garlic, pepper, paprika, almonds, seasoning.
- Pour sauce over fish, sprinkle almonds, cook 5 mins more.
- Serve with greens and lemon wedges.
Notes
- Use the pastry paper to transfer the pie easily.
- Keep sauce within the crust border to avoid mess.
- Almonds add crunch—don’t skip!
- Serve hot to enjoy crisp pastry and warm sauce.