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• 455g (1 lb) coley or haddock fillet, fresh or defrosted, skinned
• 225g (8oz) cooked peeled prawns, fresh or defrosted
• 2 x 15ml spoon (2 tablespoons) oil
• 1 onion, chopped
• 85g (3oz) mushrooms, sliced
• 1 x 350g tub cheese sauce
• 1 x 195g can sweetcorn
• bunch fresh parsley, chopped
• salt and pepper
• 5 slices bread
• 10g (knob) butter


Preheat the oven to 200 C/400 F, Gas Mark 6

1. Heat the oil in a large pan. Add the onion and mushrooms. Cook for 2-3 minutes.
2. Add the cheese sauce and simmer for 2-3 minutes until hot. Add the fish, prawns, sweetcorn, parsley and seasoning.
3. Spread the bread slices with butter and cut into triangles.
4. Spoon the fish mixture into a 1.2 litre (2 pint) ovenproof dish. Arrange the bread triangles on top.
5. Cook uncovered for 35-40 minutes. Serve with a crisp, green salad.

 NUTRITIONAL VALUES PER PORTION (APPROX) 567 Kilocalories; 4 I g Protein; 25g Fat; 47g Carbohydrate; 2g Fibre. 

Serves 4

Crispy Bread Topped Fish Pie


With Kind Permission The Sea Fish Industry Authority.



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