{"id":8583,"date":"2025-11-11T20:33:35","date_gmt":"2025-11-11T20:33:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8583"},"modified":"2025-12-31T18:00:57","modified_gmt":"2025-12-31T18:00:57","slug":"jamie-olivers-salmon-prawn-pie-in-a-pan","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-salmon-prawn-pie-in-a-pan\/","title":{"rendered":"Jamie Oliver’s Salmon & Prawn Pie in a Pan"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Jamie Oliver’s Salmon & Prawn Pie in a Pan<\/span><\/h2>\n
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Crispy filo, couscous, sweet tomatoes, smoked paprika, dill & lemon.<\/span><\/div>\n
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Total Time<\/span>44 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • olive oil<\/span><\/li>
  • 1<\/span> 270g\/10oz pack<\/span> filo pastry<\/span><\/li>
  • smoked paprika<\/span><\/li>
  • 100<\/span> g \/ 3\u00bd oz<\/span> couscous<\/span><\/li>
  • 800<\/span> g \/ 1\u00be lb<\/span> ripe mixed-colour tomatoes<\/span><\/li>
  • 2<\/span> 130g \/ 4\u00bd oz<\/span> salmon fillets<\/span> skin off, pin-boned, from sustainable sources<\/span><\/li>
  • 165<\/span> g \/ 6oz<\/span> raw peeled king prawns<\/span> from sustainable sources<\/span><\/li>
  • 2<\/span> lemons<\/span><\/li>
  • 1<\/span> bunch (20g \/ \u00be oz)<\/span> bunch of dill<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 180\u00b0C\/350\u00b0F\/gas 4.<\/div><\/li>
    • Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.<\/div><\/li>
    • Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper.<\/div><\/li>
    • Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.<\/div><\/li>
    • Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil.<\/div><\/li>
    • Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go. Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.<\/div><\/li>
    • Place over a high heat on the stove top until it starts to sizzle \u2013 about 4 minutes<\/div><\/li>
    • \u2013 then bake for 30 minutes, or until golden and cooked through.<\/div><\/li>
    • Nice served with a dollop of yoghurt and a seasonal salad.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>RECIPE INSPIRATION<\/span><\/h5>\nAssemble and go is the motto of this recipe \u2013 a simple layering of beautiful, vibrant ingredients, all wrapped up in crispy paprika-and-lemon-spiked pastry. Heaven.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8580,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,366,2506,136,4717,2505,4645,697],"tags":[],"class_list":["post-8583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-british","category-dinner","category-entree","category-jamie-oliver","category-lunch","category-one-pan","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/11\/FiloFishPie.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8583"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8583\/revisions"}],"predecessor-version":[{"id":8584,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8583\/revisions\/8584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8580"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}