Fish Triple Decker
Try this fishy dish for your tea. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
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:
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.
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