Caribbean Herb Fish Pie

Prep Pat cod dry and cut into 3cm chunks. Season with 0.5 tsp salt and pepper. Peel yuca and cut into 3cm chunks. Dice onion. Mince 3 garlic cloves for the filling and 1 for the culantro butter. Mince scotch bonnet. Dice tomato. Pick culantro and cilantro leaves. Cut lime into wedges. Preheat oven to 400F.

Build 1 Whisk flour and 0.25 tsp pastry salt in a bowl. Rub in cold butter with fingertips until the mix looks like coarse sand. Stir in egg yolk and ice water with a fork until a shaggy dough forms. Knead 60 seconds, wrap, and rest in the fridge 15 minutes.

Boil Bring a small pot of salted water to a boil. Add yuca and simmer 15 minutes until fork-tender. Drain and rest 3 minutes.

Sear Heat 2 tbsp olive oil in a heavy skillet over medium 90 seconds. Add onion and cook 3 minutes until soft. Stir in filling garlic, scotch bonnet, dried oregano, and remaining 0.5 tsp salt 60 seconds until fragrant. Add tomato, tomato paste, and bay leaf 90 seconds until tomato breaks down.

Simmer Pour in fish stock and bring to a gentle simmer. Add cod chunks and poach over low heat 4 minutes until the fish just starts to flake. Lift cod and sauce into a small ovenproof bowl. Stir half the culantro into the sauce off the heat.

Bake Roll dough on a floured surface to a 14cm round, 3mm thick. Lay over the cod-filled bowl, crimp the edges to seal, and cut a small steam hole in the center. Whisk milk and brush over the pastry top. Slide onto a sheet pan and bake 22 minutes until pastry is deep gold and the filling bubbles through the steam hole.

Plate Mash yuca with 2 tbsp butter for finish and a pinch of salt until smooth. Melt remaining 1 tbsp butter with culantro butter garlic and remaining culantro and cilantro leaves in a small pan over low heat 60 seconds for the herb butter. Mound mashed yuca on a plate, set the fish pie alongside, drizzle culantro butter generously across the yuca, and serve with lime wedges.