Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Place the cubed sweet potatoes in a pot of salted water. Boil for about 15 minutes or until very tender. Drain well and mash until smooth with a pinch of salt and pepper.

3. 3

   While the potatoes cook, heat the olive oil in a large pan over medium heat. Add the diced onion and garlic, sautéing until soft and translucent, about 5 minutes.

4. 4

   Pour in the crushed tomatoes and add the dried oregano. Simmer for 10 minutes until the sauce thickens slightly.

5. 5

   Remove the pan from the heat. Stir in the sliced olives, fresh spinach, and the raw chunks of white fish and salmon. The residual heat will wilt the spinach.

6. 6

   Transfer the fish and tomato mixture into a medium-sized baking dish.

7. 7

   Spread the sweet potato mash evenly over the top of the fish mixture. Use a fork to create textured ridges on the surface.

8. 8

   Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling at the edges and the fish is cooked through.

9. 9

   Allow the pie to rest for 5 minutes before serving to help the filling set.