Fish finger casserole with vegetables

Ingredients for 4 servings:

• 15 fish fingers
• 1 cup basmati
• 10 small corn cobs, pre-cooked
• 1 kohlrabi
• 250 g peas, frozen
• 2 stalk(s) spring onions, in rolls
• 200 g cheese, grated (e.g. Emmental, pizza cheese)
• 2 tbsp oil, neutral (e.g. sunflower oil)
• e.g. salt and pepper
• Paprika powder (sweet)
• 1 can tomato(s), pureed (small can)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Children’s Court

Cook rice with 2 cups of water and a little salt for 20 minutes over low heat with the lid closed. Add the spring onion rolls after 10 minutes. Peel and dice the kohlrabi, and cook in a little salted water until tender (approx. 10 minutes). Fry the fish fingers in hot oil until crispy (see package instructions). Mix the rice with the peas, tomato puree, and kohlrabi pieces. Season with salt, pepper, and paprika. Grease a baking dish and add the rice mixture. Arrange the fish fingers and baby corn on the dish and sprinkle with cheese. Bake in a preheated oven at 200°C (180°C fan/convection oven) for approx. 15 minutes on the middle rack.