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CRUNCHY HADDOCK CASSEROLE |
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Preparation time:
15 minutes
Cooking time:
50 minutes
Serves:
4
Calories:
290
(per serving)
Fat:
11
g (per serving)
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Ingredients
450g/1Ib tomatoes, peeled and sliced
75g/3oz Low-cal spread
1 Large Onion, chopped
50g/2oz Button mushrooms, sliced
1 tbsp chopped parsley
Salt & Pepper
450g/1Ib Haddock fillets, skinned
25g/1oz Half-fat Cheddar Cheese, grated
3 slices bread, crusts removed.
Reserve a few slices of tomatoes for garnish, arrange the remainder in the base of a greased shallow casserole dish. Melt 25g/1oz of the spread in a pan and fry the onion until soft, add the mushrooms and cook for 3 minutes. Stir in the parsley and season. Arrange this mixture over the tomatoes. Cut the fish into bite-sized pieces and place on the onions and mushrooms. Sprinkle with the grated cheese. Spread the rest of the spread onto the bread and cut each slice into four. Arrange these in the dish with the buttered side uppermost. Bake in oven 190C, 375F, Gas Mark 5 for 40-45 mins until the top is golden and the fish is cooked. Garnish with reserved tomatoes and parsley if desired.
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