Simple to make and very good to eat, making midweek family cooking a breeze.
Heat the oven to Gas Mark 5, 190°C, fan 170°C. Combine the crème fraîche, cornflour, dill and lemon juice. Season, fold through the spring onions, peas and fish pie mix and spoon into a 1.5 litre (2 1⁄2pt) ovenproof dish.
Brush the filo sheets with the butter and carefully place over the pie, gently scrunching the sheets slightly.
Bake for 20-25 minutes until the pastry is golden and crisp, scattering with the lemon zest for the last 5 minutes.
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