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Baked fish custard




  • 250
  • dried dill
  • 2
    extra-large eggs, lightly beaten
  • 30
    finely chopped parsley
  • 60
    fresh breadcrumbs
  • pepper and salt to taste
  • 100
    Cheddar cheese, grated
  • 1
    large tomato, sliced
  • 410
    pilchards in tomato sauce, lightly flaked
Servings: Change Serving


Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Mix the Cheddar cheese, breadcrumbs, milk and eggs together in a large mixing bowl, reserving a little of the cheese. Add the parsley and a pinch of dill and season well with pepper and salt if necessary. Add the fish and mix lightly. Turn the mixture into the prepared dish. Arrange the tomato slices on top and sprinkle with the remaining cheese. Bake for 30 minutes or until the mixture has set and is slightly browned on top. Serve immediately.

Read more on: fish/seafood  |  bake


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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