john cabrera

Fish Lasagne (via martins.seafresh.co.uk )

vetovictory:

450g (1 lb) coley fillets, fresh or defrosted, skinned
5ml (1 teaspoon) sunflower oil
1 small onion, peeled and finely chopped
75g (3oz) mushrooms, wiped and chopped
5ml (I teaspoon) dried oregano
1 x 400g (l4oz) can chopped tomatoes
15ml (I tablespoon) tomato puree
salt and pepper
9-12 sheets ’ no pre-cook’ lasagne verde

Topping:
1 egg
200ml (7oz) fromage frais
50g (2oz) cheese, grated

Preheat oven to 190°C/375°F, Gas Mark 5

1. Remove any pin bones and cut the fish fillets into large cubes.

2. Heat the oil in a large saucepan and cook the onion until soft. Stir in the mushrooms, oregano, tomatoes, tomato puree and seasoning.

3. Bring to the boil, simmer, uncovered for about I 0 minutes. Remove from the heat and stir in the fish.

4. Cover the base of a rectangular oven-proof dish approx 20cm x 26cm (8”x 10”) with a layer of lasagne. lop with half the fish mixture. Repeat the layer finishing with lasagne.

5. To make the topping: in a bowl beat the egg and fromage frais together. Pour over the lasagne spreading the mixture to cover the pasta completely.

6. Sprinkle with the grated cheese and bake for 40-45 minutes until golden brown. Serve with crusty bread and mixed salad.

by VetovsVictory