- serves 2 people
- preparation 5 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 1 tsp olive oil, for greasing
- 260 g mixed fish pieces (including salmon, cod and smoked haddock), cut into chunks
- 75 g frozen peas
- 125 g full-fat crème fraîche
- 25 g wholegrain sourdough breadcrumbs
- 50 g cheddar, coarsely grated
- Small handful chopped parsley (optional)
Instructions
- Preheat the oven to 200°C/fan 180°C/gas 6. Grease a shallow ovenproof dish with the oil. (The dish will need to be large enough to hold around 500ml.)
- Place the fish and peas in the dish, season with a little freshly ground black pepper and toss lightly. Cover with foil and bake for 10 minutes.
- Remove from the oven and gently stir in the crème fraîche. Mix the breadcrumbs and cheese together in a bowl, then sprinkle over the top of the fish with the parsley, if using. Return to the oven for a further 10–15 minutes, or until the crumbs are golden and the filling is bubbling.
Cook’s tip:
If you can’t get hold of a wholegrain sourdough loaf, use any wholegrain loaf or sourdough bread to make the crumbs.
This recipe is from '4 Weeks to Better Sleep' by Dr Michael Mosley (AU$39.99 / Simon & Schuster).
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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