Pilchard bake

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6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

FISH MIXTURE
10 ml tomato paste
25 ml lemon juice
410 g pilchards in tomato sauce
1 lemon — zest only
500 ml rice — or mashed potato or pasta, cooked
410 g sweetcorn — tinned, drained
1 onion — or chives, finely chopped
2 ml dried oregano
2 ml dried basil
salt and freshly ground black pepper — to taste
2 tomatoes — sliced
TOPPING
50.00 g cheddar cheese — grated
60.00 g breadcrumbs — fresh
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish.
Blend the tomato paste, lemon juice and pilchard sauce.
Add the lemon rind, rice, sweetcorn and onion and mix well.
Season with origanum, basil and salt and black pepper to taste. Turn into the prepared dish.
Arrange the pilchards on top and surround with the tomato slices. Lightly season the tomato slices with salt and black pepper.
Blend the topping ingredients and sprinkle over the fish layer.
Bake for about 20 to 30 minutes or until the cheese has melted and the dish is heated through.
Serve with extra tomato sauce and a green salad.



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