Jamie Oliver Salmon And Prawn Pie In A Pan

There’s something about layering filo over seafood that just feels… cheeky. Jamie Oliver Salmon And Prawn Pie In A Pan. That’s what I made last night, half-distracted by the telly, wine glass in hand, and the cat yelling at me like I owed him money. Somehow, it turned out magic. The pastry crisped up like autumn leaves, the kind that crunch under your boots. The tomatoes—those overripe, sagging ones in the bowl—became sweet, sticky little jewels. I didn’t expect that. Anyway. Inspired by Jamie Oliver.

Ingredients Needed

• a little olive oil
• 1 pack (270g) of filo pastry
• a shake of smoked paprika
• 100g couscous
• 800g tomatoes (go for a mix if you’ve got them, bruised ones work great)
• 2 salmon fillets (about 130g each), skin off, bones out
• 165g peeled raw king prawns
• 2 lemons
• a bunch of dill, or whatever’s looking lively in your fridge

How To Make Jamie Oliver Salmon And Prawn Pie In A Pan

1. First things first, whack the oven on. 180°C. Or 350°F if you’re elsewhere. Find a 30cm pan that won’t melt in the oven—nonstick helps. Spray or brush with oil, doesn’t matter. Now slam down three sheets of filo. They’ll crumple, that’s fine. Brush with more oil, a flutter of smoked paprika, then a few more sheets, all messy and overlapping. Repeat. This isn’t a precision dish.
2. Sprinkle couscous in there. Not loads. Just enough to catch the juices. Think of it as the unsung hero.
3. Slice your tomatoes thinly. The first half goes straight onto the couscous bed. Add salt, pepper, something like that. Lay down the salmon—split lengthwise, doesn’t have to be neat. Scatter prawns wherever they fall.
4. Now comes the fun bit. Grate lemon zest over everything like you’re trying to wake it up. Tear over the dill, not dainty. Throw on the rest of the tomatoes. More salt. More oil. Don’t be shy.
5. Fold the edges of the filo back over, let them scrunch and puff. Add a bit more oil, squeeze a lemon across it all, and hit it again with paprika. No holding back.
6. Stick the whole thing on the hob, high heat. Listen for the sizzle. That’s your cue. After 4 minutes of that drama, into the oven it goes. About 30 minutes—until golden, wild-looking, and proud. Serve it hot with a dollop of yogurt and whatever salad you panic-made.

Why I Love This Recipe

You know when you make something that feels like an accident but turns out better than most of your intentional efforts? That. I was tired, moody, and not in the mood to babysit dinner. But this pie, it sort of handled itself. And when we sat down—him with his fork halfway in before I’d even taken a photo—it was clear we’d hit something good. The lemon, the dill, the crunch. Everything was sharp and warm at once.

Recipe Tips

• Don’t worry if the filo tears. More layers = more crunch.
• Old tomatoes are actually ideal here. The soft ones collapse in all the right ways.
• Want heat? Toss a few chili flakes in with the paprika.
• Use the couscous. Trust me. It soaks up everything.
• Let it rest 5–10 mins before slicing or it’ll fall apart in protest.

How To Store This Jamie Oliver Salmon And Prawn Pie In A Pan

• At Room Temperature: Left out? You’ve got a couple of hours, tops. Then it needs chilling.
• In the Fridge: Wrap it up tight—foil or beeswax or whatever you’ve got. Should be good for 2 days.
• In the Freezer: Let it cool first. Wrap in layers—plastic, then foil. Keeps about 2 months. Label it, or forget it exists. Your call.

Reheating:

• Oven: The best option. 350°F for about 15 mins. Done.
• Microwave: Quick but risky. Use medium heat. Watch for sogginess.
• Skillet: Great for getting the base crispy again. Medium heat, both sides.
• Air Fryer: Works too. 5–7 mins at 350°F. Nice crunch.

Nutrition Facts (per serving)

• Calories: 530
• Carbs: 67g
• Protein: 31.1g
• Fat: 17.3g
• Sugar: 9.7g
• Fibre: 6.3g
• Sodium: 1.4g

Let’s Answer a Few Questions! (FAQs)

Can I use frozen prawns and salmon?
Yep. Just defrost them properly. And dry them off—water’s the enemy here.

Good for lunches?
Absolutely. Maybe better the next day, honestly. The flavors settle.

No dill in the house—what now?
Parsley, tarragon, even chives. Use what you’ve got.

Do I really need couscous?
You do. It’s not just filler. It’s function. It catches all the good stuff.

Try More Recipes:

• Jamie Oliver Sausage And Mash Pie
• Jamie Oliver Chicken And Ham Pie
• Jamie Oliver Cheese And Potato Pie