Bajan Macaroni Pie with Herb-Crusted Flying Fish

Ingredients

• For Bajan Macaroni Pie: For Bajan Macaroni Pie:
• 250g (9 oz) macaroni 250g (9 oz) macaroni
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 cups (200g) grated cheddar cheese 2 cups (200g) grated cheddar cheese
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 eggs, beaten 2 eggs, beaten
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For Herb-Crusted Flying Fish: For Herb-Crusted Flying Fish:
• 4 flying fish fillets 4 flying fish fillets
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 24g, 11g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large bowl, combine the cooked macaroni, milk, cheddar cheese, Parmesan cheese, beaten eggs, dried thyme, ground nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Transfer the macaroni mixture to a greased baking dish and spread it out evenly.
5. 5.
   In a separate bowl, combine the breadcrumbs, chopped parsley, thyme leaves, cilantro, salt, and pepper. Mix well.
6. 6.
   Season the flying fish fillets with salt and pepper on both sides.
7. 7.
   Press the herb crust mixture onto both sides of each flying fish fillet, ensuring an even coating.
8. 8.
   Heat olive oil in a skillet over medium heat. Add the herb-crusted flying fish fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through.
9. 9.
   Place the cooked flying fish fillets on top of the macaroni mixture in the baking dish.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the macaroni pie is golden and bubbling.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Macaroni — Cook the macaroni until al dente to ensure it retains a slight bite after baking.
• Flying fish — Make sure to remove any bones from the flying fish fillets before coating them with the herb crust.
• Fresh herbs — Use fresh herbs for the best flavor in the herb crust. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the herb crust mixture.
• Serve the Bajan Macaroni Pie and Herb-Crusted Flying Fish with a squeeze of fresh lime juice for a burst of citrus flavor.
• If flying fish is not available, you can substitute it with another white fish like snapper or tilapia.
• To make the macaroni pie even creamier, you can add a dollop of mayonnaise to the macaroni mixture before baking.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Bajan Macaroni Pie and Herb-Crusted Flying Fish hot, straight from the oven. Garnish with fresh parsley or cilantro for an added touch of freshness.

Presentation advice

For an appealing presentation, place a slice of the macaroni pie on a plate and top it with a herb-crusted flying fish fillet. Serve alongside a colorful salad or steamed vegetables to create a visually pleasing plate.