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Fish finger casserole

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Ingredients for 4 servings:

  • 300 g pasta
  • salt and pepper
  • 12 fish fingers, frozen
  • some fat for frying and for the dish
  • 1 can tomato(s), peeled (drained weight: 240 g)
  • 1 pinch(s) of sugar
  • 200 g cheese, grated (pasta cheese)
  • ½ bunch of spring onions

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in salted water according to the package instructions until al dente. Fry the fish sticks in hot oil or in the oven according to the package instructions. Heat the tomatoes and their juices, season with salt, pepper, and sugar, and puree. Preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit). Place the pasta in a greased casserole dish, pour the tomato sauce over it. Place the fish sticks on top and sprinkle everything with cheese. Bake for about 10 minutes. Meanwhile, trim and wash the spring onions and slice them into fine rings. Sprinkle over the finished casserole and serve.

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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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Fish finger casserole