John Myers
Contents
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Ingredients
- 1 pack Fish sticks
- 1 Onion
- 400 g Chopped canned tomatoes
- 2 tbsp Tomato paste
- 1 pack Frozen butter vegetables
- 200 ml Vegetable broth
- 1 glass Roasted peppers
- Oil
- Salt pepper
- 200 g Grated cheese
Instructions
- Fry the fish fingers in a pan heated with oil until golden. Finely chop the onion and sauté in a little oil. Add tomato paste and fry briefly. Add chopped tomatoes and butter vegetables. Bring to the boil and then simmer for a few minutes over medium heat. Pour in the vegetable stock.
- Drain the roasted peppers and cut into strips. Add to the tomato sauce. Season to taste with salt, pepper and other spices.
- Put the vegetable-tomato sauce in a baking dish. Place the fish fingers (either whole or cut into pieces) on top and lightly press them into the sauce. Sprinkle with grated cheese and bake in the preheated oven on the middle shelf at 180 - 200 degrees for about 15 minutes.
Nutrition
Serving: 100gCalories: 23kcalCarbohydrates: 1.5gProtein: 0.6gFat: 1.6g
