in Recipes

Casserole with fish fingers

updated

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Ingredients for 4 servings:

  • 10 fish sticks
  • Oil (rapeseed oil)
  • 2 tomatoes
  • spring onion(s)
  • 250 g rice (quick-cooking rice)
  • 1 bottle of Cremefine
  • Mediterranean spice mix
  • 50 g cheese, grated
  • flat-leaf parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the fish fingers in hot oil until golden brown. Wash the tomatoes and cut into small cubes. Slice the spring onions into small rings. Combine the quick-cooking rice with the vegetables, Cremefine, and seasoning in a bowl and mix well. Grease a casserole dish and spread the vegetable rice on the bottom. Place the fish fingers on top of the rice. Sprinkle with cheese and bake in a preheated oven at 200°C for about 20 minutes. Sprinkle with parsley to serve. Tip: Briefly pre-cook the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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