Cheesy fish smokies

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Cheesy_fish_smokies Easy Food

Serves 2


1 tomato
120g smoked haddock, cod, coley or pollock, undyed if possible
150ml milk
1 tbsp onion, finely chopped
1 bay leaf
Black pepper
150ml cream
30g Cheddar, grated
Fresh chives, snipped, to serve


To serve:
Brown bread


  1. Score a cross in the bottom of the tomato and place in a bowl. Cover with boiling water and leave to stand for one minute until the skin begins to loosen. Drain the water away and slip the skin off the tomato. Cut into quarters, then remove the seeds. Chop the
    tomato flesh.
  2. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  3. Place the smoked haddock in a pan with the milk, onion and bay leaf. Season with black pepper, then bring slowly to the boil. Remove the fish from the milk immediately using a slotted spoon.
  4. Remove the skin from the fish and flake the flesh into small chunks, removing and discarding any bones.
  5. Divide the fish and the chopped tomato between two ramekins. Pour over the cream and scatter the grated cheese over the top.
  6. Bake for 20 minutes until golden brown and bubbling. Scatter with chives and serve immediately with some brown bread.

Per Serving: 233kcals, 14.2g fat (8.6g saturated), 4.6g carbs (1g sugars), 21.4g protein, 0.4g fibre, 0.583g sodium


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