Ingredients

Step by step

1. Preheat the oven to 160°C, fan 140°C, gas 3. Rinse the kale in a colander and salad spin dry – dry with kitchen paper if necessary. Spread the kale evenly between 2 large baking trays.
2. Drizzle the olive oil over the kale and toss to coat. Sprinkle with sea salt and black pepper and place in the oven. Turn the oven temperature down to 110°C, fan 90°C, gas ¼, and dehydrate the kale for 45 minutes, tossing every 15 minutes or so to get an even crispness on both trays. Set aside.
3. Meanwhile, cook the potatoes in boiling salted water for about 15 minutes or until tender. Drain and rinse briefly in cold water before returning to the pan to mash. Mash, using a potato ricer (if you have one), then add the olive oil and coconut milk, and mash until smooth and creamy. Add the sea salt, black pepper and grated nutmeg to taste; set aside to cool.
4. Remove all the skin from the fish fillets and transfer the skin to a large pan.
5. Cut the fish into chunky bite-sized pieces and discard any obvious bones. Place in a lightly greased 1.5-2 litre capacity ovenproof baking dish.
6. Add the onion half to the pan with the fish skin, along with the coconut oil. Chop the stalks and leaf fronds from the fennel bulb and add these to the pan – set aside the fennel bulb for later. Gently heat for 2 minutes.
7. Add the bay leaves, wine, salt and pepper to the pan. Increase the heat and gently simmer the liquid for about 3 minutes. Add the coconut milk and gently simmer for about 25 minutes to make a lovely rich fish broth.
8. Using a sieve over a large bowl, strain the mixture. Return the fish broth to the pan; discard the skin, onion and bay leaves.
9. Put the gluten-free flour in a cup and cover with a little water to make a smooth paste. Add this paste to the fish broth in the pan and gently heat until simmering, then cook for about 7-8 minutes, stirring until thickened and reduced slightly. Turn off the heat and stir in the chopped fresh dill and parsley. Set aside to cool completely. Preheat the oven to 180°C, fan 160°C, gas 4.
10. Cut the fennel bulb into thin slices and add to the baking dish with the fish along with the capers and a little seasoning. Pour the sauce over the fish. Top with the cooled mashed potato and run a fork over the mash layer to give it texture.
11. Transfer the dish to a baking sheet and bake for 45-50 minutes or until golden and bubbling at the sides. Remove from the oven and allow to stand for 10 minutes. Turn off the oven.
12. Meanwhile, return the kale to the switched-off oven for 5 minutes to reheat in the residual heat. Cook the peas in boiling water for 3-4 minutes; drain.

13. Serve the pie with the kale and peas on the side.