When preparing fish pie for reheating, it’s important to remember to wrap it well in plastic wrap or foil. Alternatively, you can freeze it in smaller portions in airtight containers and label them with the use-by date. Never freeze a fish pie while it’s warm – the freezer’s temperature will cause large ice crystals to form, ruining the delicate texture of the fish.
The oven is the ideal place to reheat fish pie. Set your oven’s temperature to 350°F (180°C) first. The fish pie should be transferred to an oven-safe dish and covered with foil. A single slice of pie can be reheated in 10-15 minutes, whereas an entire pie takes 30–40 minutes. For frozen fish pies, increase the reheating time by two.
How to Reheat Fish Pie?
Reheating Fish Pie in the Oven
Set the oven’s temperature to 350°F (180°C). Reheat a slice in the oven for 10 to 15 minutes (30-40 minutes for a whole pie). Let the fish pie come to room temperature before covering the oven-safe dish with foil. Remove the foil to crisp the top during heating the final few minutes.
To revive the dish, you may also add some fresh cheese.
In the oven, reheat fish pie as follows:
- Set the oven’s temperature to 350°F (180°C).
- Transferring your fish pie to an oven-safe dish after it has warmed to room temperature Pie will heat more quickly, even if it is at room temperature.
- Use aluminum foil to cover the dish.
- Place in the oven to warm individual servings for 10-15 minutes or the entire pie for 30-40 minutes. Give yourself up to twice as long to make frozen fish pies.
- For the final few minutes, take off the foil to create a crispy cheese topping (add fresh cheese for extra zing).
- Before taking the pie out of the oven, ensure the center has heated through.
- Use a knife to check if the pie has been heated through.
- Feel how hot the metal is when you insert it into the dish and remove it. Your fish pie is prepared if the surface is warm to the touch.
- If you’re pressed for time, you can heat the fish pie in the microwave for 30 to 60 seconds.
- This will speed up the heating of the pie (but make sure your dish is microwave-safe; don’t use foil!).
Microwave-Based Fish Pie Reheating
Put a microwave-safe dish on which to place your fish pie. Thirty seconds of reheating at 50% power are recommended. Once the pie has reached the desired temperature, check the temperature and reheat for an additional 30 seconds. After the pie has heated, take it from the microwave and (if desired) crisp the top under the broiler.
In the Microwave, reheat fish pie as follows:
- Your fish pie should be placed on a microwave-safe plate or in a lidless microwave-safe container.
- The pie should be microwaved.
- Thirty seconds of reheating at 50% power are recommended.
- Once the pie has reached the desired temperature, check the temperature and reheat for an additional 30 seconds.
- Remove the pie from the microwave when it is hot.
- Under the broiler, crisp the top if desired.
- Before serving, give the pie a minute to rest.
- To guarantee uniform heating, only reheat a few pie chunks at a time in the microwave.
- I advise using only 50% of the power because the fish is fragile and prone to overcooking, and this will offer you greater control over the warming procedure.
Reheating Fish Pie in a Skillet
On low heat, preheat a skillet with a thin layer of oil. After removing it from the refrigerator, place the fish pie in the skillet. Add a splash of water or stock, then put a lid on the pan. To achieve even warming, the mixture might need to be stirred. For four to five minutes, reheat the pie.
- Reheat fish pie in a skillet by lightly smearing it with oil.
- Set the skillet’s heat to medium-low.
- When the skillet is heated, remove the fish pie from the refrigerator and put it inside. A pie that has been refrigerated will be more stable and portable than a pie served at room temperature.
- Add a splash of water or stock (unless the sauce is already watery).
- Put a lid on the pan.
- For four to five minutes, reheat the pie.
- The fish can be cooked without burning if the heat is kept low.
- You don’t want to cook it any further; reheat it.
- To heat the mixture more quickly, you can whisk the potato and fill it together, but the finished product might resemble baby food.
Is it Safe to Reheating Fish Pie?
Reheating fish is generally not advised because freshness is a key component of good fish. Reheating the fish risks overcooking it, which will ruin a good piece of fish, as anyone who frequently cooks fish is aware.
After dinner, you don’t have to discard any leftover fish fillets or shellfish. Up to four days after cooking, seafood can be safely reheated, and meals with garlic or onions in the shellfish may taste better with additional cooking. Reheating seafood only has the potential to make it dry or fishy-smelling.
How to Store Fish Pie?
Please wait for the fish pie to come to room temperature before carefully covering the baking dish with aluminum foil to keep it. Alternately, put the fish pie in an airtight container. Fish pies can be stored in the fridge for up to three days. You can freeze the pie for longer-term storage.
Never cover a fish pie until it has reached room temperature. In any other case, condensation would gather in the container, giving you mushy potatoes.
Put the pie dish in the sink with cold water surrounding it if you anticipate it taking longer than two hours for the pie to cool entirely.
Alternately, cut the fish pie into smaller pieces.
How to Spot a Bad Frozen Fish?
The following are indicators of bad frozen fish:
- Fish that have been frozen for an extended period risk drying out. White or light brown patches on your fish signify freezer burn, typically at the borders.
- The fish is lighter than when placed in the freezer due to moisture evaporation.
- Before selecting whether or not to prepare something that you’ve forgotten about in the refrigerator, check the expiration date. You’ll discover that it’s much sooner than you anticipated! The fish is evaluated to see if it has gone bad using the sell-by date.
- Feel the fish check if it has a slimy covering when you take it out of the refrigerator. The outside surface will get wetter as your food starts to spoil and eventually produce a thin layer of slime, which is an obvious sign that it’s starting to decompose.
- Feel the fish check if it has a slimy covering when you take it out of the refrigerator. The outside surface will get wetter as your food starts to spoil and eventually produce a thin layer of slime, which is an obvious sign that it’s starting to decompose.
- When you open your refrigerator or freezer, the smell of fresh fish will be stronger and more overpowering than old fish.
- To ensure freshness, avoid packages showing frost or ice crystals, as the fish may have been kept for a long time.
- If you want your fish to taste like the ocean, ensure it is completely frozen. A chunk of “frozen” fish flesh should be difficult to bend and should not bend easily.
Reference: Misleading the masses: detection of mislabelled and substituted frozen fish products in South Africa
Is Pan-Fried Fish Better Than Baked Fish?
Fish is an extremely nutrient-dense food, and regular consumption may lower your chance of developing several illnesses, including depression, heart disease, and stroke. As a result, doctors generally suggest that people eat fish at least once or twice weekly. However, the nutritional profile of your fish may change depending on how you cook it, making certain techniques healthier than others.
Baking
Fish can be baked in an oven using a dry heat method. Some studies indicate that baking fish causes less loss of omega-3 fatty acids than frying or microwaving.
Keeping the vitamin D content of fish may be easier by baking it. One study found that whereas fried salmon loses almost half of its vitamin D, baked salmon keeps all of it. Oven baking is therefore recognized as a healthy cooking technique. Use a nutritious, heat-stable oil like olive oil sparingly for baking fish. Like other cooking techniques, coating your fish in oil while cooking it may change the composition of its fatty acids.
How to Make Fish Pie at Home?
Ingredients:
- 1 kg of Maris Piper potatoes, peeled and cut in half; 400 ml of milk; a drizzle; 25 g of butter; and 25 g of simple flour.
- Four thinly chopped spring onions
- One pack of fish pie filling (cod, salmon, smoked haddock, etc., weight around 320g-400g depending on pack size)
- One teaspoon of English or Dijon mustard
- 1/2 of a 25g bag or a small bunch of chives, a handful of coarsely chopped frozen sweetcorn
- a few frozen petits pois, a few pieces of grated cheddar
Method:
- The oven to 200°C, fan 180°C, and gas mark 6.
- Place 1 kg of peeled and cut potatoes in a saucepan with just enough water to cover them. Bring to a boil, then simmer for a while until soft.
- After fully draining the cooked potatoes, add a splash of milk, a knob of butter, and mash. Add some black pepper and ground.
- Mix 25g butter, 25g plain flour, and four thinly sliced spring onions in another pan. Heat slowly while often stirring until the butter has melted. For 1-2 minutes, cook.
- If you have a balloon whisk, gradually add 400ml milk while whisking. Stirring as the mixture comes to a boil helps prevent lumps and sticking to the bottom of the pan. Prepare food for 3–4 people.
- Turn off the heat and toss in 320–400 grams of mixed fish, one teaspoon of Dijon or English mustard, a small bunch of finely chopped chives, a handful of sweet corn, and a handful of petits pois. Pour into 6–8 ramekins or an oven-safe dish.
- Place a large spoonful of grated cheddar cheese on the potato.
- Bake for 20 to 25 minutes until brown and bubbling around the edges. Alternately, you might wrap the pie or mini pies and freeze them for later.
Conclusion
To reheat your fish pie, place the dish on a microwave-safe plate and heat it for two to four minutes, rotating the pie halfway through. If you don’t mind reheating your pie at room temperature, you can also reheat it in the oven, which is probably the best method. Microwaves don’t destroy the flavor of food, so you can enjoy your pie as if it were freshly cooked.
To reheat your pie in the oven, place it in the center of the oven. Bake the pie for 40 to 45 minutes until the potato topping is golden and the filling is bubbling. Once the pie is cooked, cover it with a double layer of foil and freeze it. When frozen, you can reheat it again and serve it cold or freeze it. This recipe will keep for up to three months. But before trying it, read the ingredients label carefully, as some recipes call for more or less salt than others.
