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Green Fig and Saltfish Pie   HT   MC   West Indian   85mins plus soaking


Serves 4    Hot  Fish  Main Course  St. Lucia  Caribbean  St. Lucian West Indies



Butter for greasing

450g/1lb Saltfish  (Salted Cod), pre-soaked in hot water for 2 hours

900g/2lbs Green Figs (green bananas)

225g/8oz Mild Cheddar Cheese, grated 

120ml/4fl.oz. Milk 

1 tbsp Lime Juice 

2 Capsicums (sweet peppers), thinly sliced 

2 Tomatoes, thinly sliced 

1 Onion, thinly sliced 

teasp Black Pepper 

1 teasp White Breadcrumbs




1. Preheat the oven to 180C,  350F, Gas Mark 4 and lightly grease a pie dish with butter.


2. Drain the soaked saltfish and place in a large pan of cold water, bring to the boil and simmer for 15 minutes. 


3.  Meanwhile, peel the green bananas cut into chunks and place in a pan of cold (unsalted) water. Bring to the boil then cook for 10-15 minutes until tender. Drain well then return to the pan, immediately sprinkle with the lime juice and mash with a fork. Season well with pepper


4. Drain the fish and remove the skin and bones then shred the flesh. 


5.  Press half of the mashed bananas into the greased baking pie dish then top with  half  of the  shredded fish then spread half the peppers, onion slices, tomato slices and cheese and season with black pepper. Repeat the layers ending with grated cheese. 


6. Pour the milk over the top and sprinkle with the breadcrumbs. Bake in an oven for 30-40 minutes until the cheese is bubbly and golden brown. Serve hot.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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