Ingredients per serve


To cook

A fantastic winter pie for any menu, using Knorr Intense Flavours Deep Smoke gives a delicious smoky flavour to the creamy sauce without taking away from the flavour of the fish. Try using other firm fish fillets such as hoki or ling as an alternative to snapper.



  1. To cook

    • Cut snapper into 2 cm dice. Heat oil in a large pan over medium heat. Add thinly sliced red onion and fennel and cook for 20 minutes, until golden. Add finely chopped garlic and diced snapper and continue cooking for 5 minutes.
    • Combine KNORR Hollandaise Sauce with KNORR Intense Flavours Deep Smoke and add to pan. Cook for 10 minutes, remove from heat and cool slightly.
    • Transfer mixture to pie dishes. Top with puff pastry and trim edges. Decorate if desired and brush with egg wash. 
    • Bake in combi oven at 180 degree Celsius for 20 minutes until golden on top.
  2. To serve

    • Serve pies with roasted vegetables or sautéed leaves like silverbeet or spinach.
  3. Tip

    • White wine also works perfectly added to the pie sauce filling.