Fish Triple Decker
Try this fishy dish for your tea. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 2 small mushrooms
- 4 black olives without stones
- 2 stalks curly parsley
- 1 haddock fillet or similar white fish fillet
- Tomato ketchup
- 1 rounded tablespoon sweetcorn
- 1 slice of day old bread
- 1 pinch ground black pepper
- 25g grated cheddar cheese
- Oil for greasing
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for 1-2 people, depending on the size of your fish fillet.
Line the baking tray with baking paper and brush the paper with oil.
Start by tearing up olives and mushrooms. Then put the parsley into the cup and chop it up with a clean pair of scissors. Remember, when using scissors, everyone knows, it’s best to point them at your toes!
Place the fish onto the piece of pre-oiled baking paper on top of the baking tray. Squirt tomato ketchup on top of the haddock fillet and spread it with a spoon to cover the top of the haddock. Scatter the olives, mushrooms, parsley and sweetcorn on top.
Now prepare the breadcrumb topping by tearing up the bread and grating it carefully with a grater.
In the bowl, mix together the cheese and pepper with the breadcrumbs and then tip them over the fish.
You will need to ask a grown-up for help with this part. Place the baking tray in a pre-heated oven at 180ºC Fan/200ºC/Gas 6 for about 20 minutes, or until completely cooked through. Once your Fish Triple Decker has cooled down slightly, you can eat it!
Serving suggestion: serve with French beans or another green vegetable. We do not recommend freezing this dish.