Fish Cooking and Recipes
 

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FISH LASAGNE

Any mixture of fish fillets can be used. As well as coley fillet try pollack, ling or huss. Ask the fishmonger at the shop or supermarket to skin the fish for you to save time.

INGREDIENTS: 450g (1 lb) coley fillets, fresh or defrosted, skinned 5ml (1 teaspoon) sunflower oil 1 small onion, peeled and finely chopped 75g (3oz) mushrooms, wiped and chopped 5ml (I teaspoon) dried oregano 1 x 400g (l4oz) can chopped tomatoes 15ml (I tablespoon) tomato puree salt and pepper 9-12 sheets ' no pre-cook' lasagne verde Topping: 1 egg 200ml (7oz) fromage frais 50g (2oz) cheese, grated

METHOD:

Preheat oven to 190°C/375°F, Gas Mark 5

I.	Remove any pin bones and cut the fish fillets into large cubes.

2.	Heat the oil in a large saucepan and cook the onion until soft. Stir in

the mushrooms, oregano, tomatoes, tomato puree and seasoning.

 

3.	Bring to the boil, simmer, uncovered for about I 0 minutes. Remove

from the heat and stir in the fish.

4.	Cover the base of a rectangular oven-proof dish approx 20cm x

26cm (8”x I 0”) with a layer of lasagne. lop with half the fish mixture. Repeat the layer finishing with lasagne.

 

5.	To make the topping: in a bowl beat the egg and fromage frais

together. Pour over the lasagne spreading the mixture to cover the pasta completely.

6.	Sprinkle with the grated cheese and bake for 40-45 minutes until

golden brown. Serve with crusty bread and mixed salad.

Serves 4

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