Belgian Whitefish Potato Pie Recipe

Serves/Makes: 6


  • 1 pound whitefish fillets, cut into cubes
  • 1/2 pound mushrooms, sliced
  • 3 1/2 cups of milk
  • 8 potatoes, peeled, cut and cooked
  • 1 onion, chopped
  • 1 tablespoon Olive Spread Tapenade*
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon nutmeg
How to cook Belgian Whitefish Potato Pie:
  • Cook the fish, the onion and the mushrooms 5 minutes in 1/2 cup of milk and put them on the bottom of an oven dish.
  • Melt the butter, stir in the flour and heat for 2 minutes.
  • Add 2 cups of milk and bring to the boil, stir well and simmer for 2 minutes.
  • Add the tapenade and pour the sauce over the fish. Mash the potatoes with 1 cup of hot milk. Add pepper and salt to taste. Sprinkle with nutmeg.
  • Spoon the mashed potatoes on top of the fish and sauce and bake in the preheated oven at 400°F (200°C) for 20 minutes.
Belgian Whitefish Potato Pie recipe


The Belgian Whitefish Potato Pie recipe very easy to prepare and so good!


*Tapenade is an olive-based spread common in Mediterranean cuisine. The most traditional recipe involves only a few ingredients, including black olives, caper berries, olive oil, and anchovies that are mashed together into a thick paste. That paste can then be spread on toast, used to flavor meats, or eaten as a dip. The dish originated in the South of France, but is popular all over the world today, and comes in many different variations.

This recipe for Belgian Whitefish Potato Pie serves/makes: 6

The Belgian Whitefish Potato Pie recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Whitefish (more Whitefish recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Belgian (more Belgian recipes)

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