1. Preheat the oven and prepare one big or two smaller ovenproof dishes. You may slightly grease them if you like.
2. Place a pan on medium fire, add a tablespoon of coconut oil, or butter, add the roughly chopped shallots, crushed and chopped garlic and a pinch of salt Cook for 2 min.
3. Add the chopped leeks, celery, fennel and cook for 2 more minutes.
4. Add the spring greens chopped and cook for 1 or 2 more minutes stirring in occasionally.
5. Pour in the milk and cook for 1 further minute. Turn off the heat.
6. Split the fish pieces into two and place those at the bottom of the ovenproof dishes. Sprinkle some salt and freshly ground pepper. I used two dishes but you can just use one.
7. Split the vegetables and layer those into equal amounts over the seasoned fish.
8. Using a mandolin slicer, slice the potatoes and layers those over the fish pie.
9. Place the pies in the preheated oven and cook for 25-30 min at 190C/375F.
10. Take out and add the grated cheese. Cook for a further 10 minutes.
11. Serve while hot along with a nice leafy salad or as it is. Goes well with some homemade crusty bread.
Transfer the fish into a plate and break into smaller pieces using a fork. Refer to my recipe for homemade easy basic guacamole and skip the store-bought stuff
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