Jamie Oliver Air Fryer Smoky Pepper Fish Pie

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

1. 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.
2. 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.
3. Make the Smoky Sauce: Blend remaining eggwash with garlic, red pepper, paprika, almonds, oil, salt, and pepper until smooth.
4. 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.
5. 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

Jamie Oliver Air Fryer Smoky Pepper Fish Pie

Course: DinnerCuisine: British-InspiredDifficulty: Easy

Servings

2

servings

Prep time

13

minutes

Cooking time

15

minutes

Calories

790

kcal

Flaky 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.