Crispy-fish-traybake

Crispy-topped fish creole

This tasty dish comes topped with a delicious tomato mixtures, breadcrumbs and cheese

By , 14 August 2017

(1 vote)

Crispy-topped fish creole
  • 45 Mins

  • Serves: 4

  • Price: £1.20 per serving

Nutritional Info
Each 524g serving contains
  • Energy

    1820KJ

    435KCAL

    22%
  • Fat

    8.9g

    low

    13%
  • Saturates

    2.6g

    low

    13%
  • Sugars

    9.4g

    low

    10%
  • Salt

    1.00g

    low

    17%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 347kJ/83kcal.
Ingredients
  • 500g Asda frozen White Fish Fillets
  • 1 orange pepper, deseeded and cut into 1cm pieces
  • 1tbsp vegetable oil
  • 400g can Asda Chopped Tomatoes with Chilli & Peppers
  • 300g can Asda Cannellini Beans in Water, drained
  • 1 Smart Price Wheat Bisk, crumbled
  • 40g wholemeal breadcrumbs
  • 40g Asda 30% Less Fat Mature Cheddar, grated
  • 350g frozen spinach
  • 350g frozen peas
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Bake the fish fillets in an oven dish, covered with foil, for 15-20 mins until thawed. Drain off the liquid.

  • Meanwhile, cook the pepper in the oil for 5 mins until softened. Add the tomatoes, increase the heat and cook for 10 mins until slightly reduced. Add the beans and cook for 10 mins.

  • Pour the tomato mixture over the fish. Mix the wheat bisk with the breadcrumbs and two-thirds of the cheese and scatter on top. Sprinkle on the rest of the cheese. Bake for 20 mins or until the fish flakes easily.

  • Cook the spinach and peas according to the pack instructions and serve with the fish bake.