Home-cooked Comforts by Washburn Hutton Laura;

Author:Washburn Hutton, Laura;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-09-12T16:00:00+00:00

crispy-crumbed fish bake with mushrooms and tomato

Easy, healthy and full of flavour, this recipe will put a nutritious meal on the table in under an hour. Because there is very little sauce, this goes well with spinach tagliatelle tossed in a bit of cream but it can just as easily be served with plain boiled rice. Accompany with any green side vegetable, such as broccoli or green beans.

50 g/1 cup fresh breadcrumbs (see note on page 26)

½ teaspoon paprika

1 heaped tablespoon finely grated mature/sharp Cheddar

600 g/21 oz. boneless, skinless fish fillets, such as hake or pollock, cut into bite-sized pieces

4 fresh plum tomatoes, cored and very thinly sliced

300 g/2 cups button mushrooms, trimmed and thinly sliced

3 tablespoons dry white wine

3–4 tablespoons butter, cut into small pieces

leaves from a small bunch of fresh flat-leaf parsley, chopped

sea salt and freshly ground black pepper

a 33 x 21 cm/13 x 8¼-inch baking dish, very well buttered

Serves 4

Preheat the oven to 190ºC (375ºF) Gas 5.

In a small bowl, mix the breadcrumbs with the paprika and season well. Mix in the cheese. Set aside.

Arrange the fish in the prepared baking dish and season well. Arrange an even layer of tomato slices on top and sprinkle lightly with salt. Top with an even layer of mushroom slices. Pour over the wine. Dot the top with butter and sprinkle over the parsley. Sprinkle over the seasoned breadcrumbs in an even layer.

Bake in the preheated oven for 30–40 minutes, until browned and the fish is cooked through. Check after 20 minutes; if the top browns too quickly, cover loosely with foil and continue cooking.

After about 30 minutes cooking time, remove the foil (if using), increase the heat to 220ºC (425ºF) Gas 7 and cook for 3–5 minutes more, just to crisp and brown the top nicely. Serve immediately.

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