Date post: | 26-Dec-2014 |
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Lifestyle |
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© Crown copyright 2008
www.licencetocook.org.uk
Fish and veg stack
Session: 10
Photo of final recipe here
© Crown copyright 2008
www.licencetocook.org.uk
Ingredients
1 carrot½ a courgette1 piece of fresh fish e.g. salmon (approx 200g)½ slice bread e.g. granary1 spring onion25 g cheddar cheese1 x 5ml dried mixed herbsBlack pepper
© Crown copyright 2008
www.licencetocook.org.uk
Equipment
Chopping boardKnifePeelerOven proof/foil dishFood processorGraterSpoonOven gloves
© Crown copyright 2008
www.licencetocook.org.uk
Method
1. Preheat the oven to 200oC or gas mark 6.
© Crown copyright 2008
www.licencetocook.org.uk
2. Top and tail the carrot and courgette, then run the vegetable peeler lengthways along each vegetable to make ribbons. Place the ribbons in an ovenproof dish/foil tray.
© Crown copyright 2008
www.licencetocook.org.uk
3. Lay the fish on top of the vegetables.
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www.licencetocook.org.uk
4. Grate the cheese.
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www.licencetocook.org.uk
5. Put spring onion and bread into the food processor and blitz until it resembles breadcrumbs.
© Crown copyright 2008
www.licencetocook.org.uk
5. Stir in the cheese, herbs and a few twists of black pepper.
© Crown copyright 2008
www.licencetocook.org.uk
7. Spoon the mixture on top of the fish. Place the ovenproof dish on a baking tray and bake in the oven for 20 minutes.
© Crown copyright 2008
www.licencetocook.org.uk
8. Serve.
© Crown copyright 2008
www.licencetocook.org.uk
Photo of final recipe on this page
© Crown copyright 2008
www.licencetocook.org.uk
Top tips
• Use different types of vegetables and/or fish.
• Mix ready cooked pasta or rice with the vegetables for a complete meal.
© Crown copyright 2008
www.licencetocook.org.uk
www.licencetocook.org.uk