Pilchard bake

Recipe from: 1/28/1993 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • FISH MIXTURE
  • 10
    ml
    tomato paste
  • 25
    ml
    lemon juice
  • 410
    g
    pilchards in tomato sauce or chilli sauce
  • 1
    lemon, rind
  • 500
    ml
    cooked rice or mashed potato or pasta
  • 410
    g
    whole kernel corn, drained
  • 1
    small onion or a few chives, finely chopped
  • 2
    ml
    dried origanum
  • 2
    ml
    dried basil
  • salt and black pepper to taste
  • 2
    large tomatoes, sliced, or a few small tomatoes, halved
  • TOPPING
  • 50
    g
    Cheddar cheese, grated
  • 60
    g
    fresh breadcrumbs
 

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.
 

Read more on: fish/seafood  |  bake
 

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