Tomato Fish Bake Recipe

Ingredients : Serves 4

450 g/1 lb haddock fillet, skinned

50 g/2 oz/1 cup fresh breadcrumbs
50 g/2 oz/0.5 cup Cheddar cheese, grated
1 onion, chopped
2.5 ml/0.5 tsp dried mixed herbs
Salt and freshly ground black pepper

375 ml/13 fl oz/1.5 cups milk
25 g/1 oz/2 tbsp butter or margarine

50 g/2 oz mushrooms, sliced
25 g/1 oz/0.25 cup plain (all-purpose) flour

30 ml/2 tbsp tomato puree (paste)

5 ml/1 tsp lemon juice
A pinch of sugar
450 g/1 lb potatoes, chopped

15 ml/1 tbsp chopped parsley

Method :

Flake half the fish over the base of a greased shallow ovenproof dish. Mix together the breadcrumbs, cheese, onion and herbs and season to taste. Bind with 45 ml/3 tbsp of the milk and spread over the fish, then cover with the remaining fish. Melt the butter or margarine and fry (saute) the mushrooms until soft. Add the flour, the remaining milk, the tomato puree, lemon juice and sugar and season to taste. Bring to the boil, stirring, and simmer until the sauce thickens. Pour over the fish and bake in a preheated oven at 190°C/375°F/ gas mark 5 for 20 minutes. Meanwhile, cook the potatoes in boiling, salted water until tender. Drain and mash. Pipe a border of mashed potato around the dish and return it to the oven or place under the grill (broil) to brown. Serve garnished with the parsley.