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Fish Triple Decker

Try this fishy dish for your tea. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

45 minutes This should take about 45 minutes
  • 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

Step 1

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.

Step 2

Line the baking tray with baking paper and brush the paper with oil.

Step 3

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!

Step 4

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.

Step 5

Now prepare the breadcrumb topping by tearing up the bread and grating it carefully with a grater.

Step 6

In the bowl, mix together the cheese and pepper with the breadcrumbs and then tip them over the fish.

Step 7

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!

Step 8

Serving suggestion: serve with French beans or another green vegetable. We do not recommend freezing this dish.

Print instructions
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