Fish finger bake

Recipe from: 2/2/1989 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 1
    kg
    fish fingers, slightly defrosted
  • 410
    g
    tomato and onion mix
  • 20
    g
    margarine
  • 25
    g
    cake flour
  • 500
    ml
    milk
  • salt and pepper
  • 50
    g
    grated Cheddar cheese
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a fairly large ovenproof dish with margarine and arrange the fish fingers in the bottom of the dish. Spoon the tomato and onion mix on top. Melt the margarine in a shallow dish and stir in the flour. Stir until smooth and heat until the flour is cooked. Remove from the heat and gradually add the milk. Stir until the mixture is smooth and heat until the flour is cooked. Remove from the heat and gradually add the milk. Stir until the mixture is smooth and cooked. Season with salt and pepper. Pour the white sauce over the tomato and onion mix and sprinkle the Cheddar cheese on top. Bake for about 30 minutes until the fish fingers are cooked through and the cheese is golden brown.
 

Read more on: fish/seafood  |  bake
 

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