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Kipper and Tomato Bake

ingredients

serves 4
4 kippers
1/2 stick (2 oz) 50 g butter
lemon juice
salt and pepper
butter for greasing
milk
200 g (7 oz) tomatoes
25 g (1 oz) parsley (approx)
1 tbsp soft white breadcrumbs

for the garnish

chopped parsley

method

1. Poach the kippers in a little milk.

2. Skin and bone them, and flake the flesh.

3. Skin and slice the tomatoes.

4. Chop the parsley.

5. Mix the kippers with 2 tbsp of the poaching milk, the breadcrumbs, butter, and parsley.

6. Add a little lemon juice, and season to taste.

7. Spread in a lightly greased shallow ovenproof dish and top with the tomato slices.

8. Bake in a warm oven at 160°C, Gas 3, for 20 minutes.

9. Sprinkle with chopped parsley before serving.

What did you think?

16 people have helped to review this recipe. Thankyou!

Gob smaker of a recipe
posted by jon103a @ 03:16PM, 6/30/10
Apart from de bonning the fish this is an absalute must, very very easy but really lovely dish, 4 kippers feeds 2. I served with new potato and a home made garlic mushroom dish(like mushrooms/lots)which was pan fried button mushrooms, big nob of butter, half dozen cherry toms in half with garlic salt- slowly fried whilst the fish cooked.
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