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Fish triple decker

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
by Kate Morris and Sally Brown

From I Can Cook
This layered fish dish combines haddock with vegetables and crunchy breadcrumbs. Try making it for your kids' dinner.

Method


  1. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment and brush the paper all over with vegetable oil.

  2. Place the haddock fillet onto the baking tray, spread a little tomato ketchup all over the top of it, then sprinkle over the chopped olives, mushrooms, parsley and sweetcorn.

  3. In the bowl, mix together the cheddar and breadcrumbs, then season with freshly ground black pepper. Cover the fish with the breadcrumb mixture.

  4. Transfer the haddock to the oven and bake for 18-20 minutes, or until the fish is completely cooked through and the breadcrumbs are golden-brown. (The fish is cooked through when it is opaque throughout and flakes easily.) Serve with steamed green vegetables.

Ingredients

  • vegetable oil, for greasing
  • 1 x 200g/7oz haddock fillet, or similar white fish
  • splash tomato ketchup
  • 4 black olives, pitted, chopped
  • 2 small chestnut mushrooms, chopped
  • 2 sprigs fresh curly-leaf parsley, leaves only, chopped
  • 1 rounded tbsp sweetcorn
  • 25g/1oz grated cheddar
  • 1 slice day-old bread, crusts removed, grated
  • pinch freshly ground black pepper
  • steamed green vegetables, to serve

Shopping List

Fish triple decker

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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