(SERVES 4)- 75 g/3 oz/ ¾ cup plain (all-purpose) flour
- 10 ml/2 tsp paprika
- 40 g/1 ½ oz/3 tbsp low-fat spread
- 50 g/2 oz/ ½ cup Edam cheese, grated
- 450 g/1 1b white fish fillets, skinned and cubed
- 295 g/10 ½ oz/1 small can condensed celery soup
- 100 g/4 oz/1 cup frozen diced mixed vegetables
- 2.5 ml/ ½ tsp dried mixed herbs
- 15 ml/1 tsp snipped chives
To Serve:
Put the flour in a bowl with the paprika. Add the low-fat spread and rub with the fingertips or a fork until the mixture resembles breadcrumbs. Stir in the cheese. Put the fish in an ovenproof dish and stir in the soup, vegetables and herbs. Spoon the crumble mixture over and press down lightly. Bake in a preheated oven at 200degree C/400degree F/gas mark 6 for about 30 minutes until golden brown and cooked through. Serve with broccoli.
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