Fish and Mushroom Bake

fish and mushroom bake

Fish and Mushroom Bake

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Servings: 4
Calories: 596


  • 8 oz button mushrooms
  • 2 oz butter
  • 2 to matoes quartered
  • 4 frozen fish steaks
  • 10 1/2 oz can condensed mushroom soup
  • 8 tbsp milk
  • 4 oz self-raising flour
  • pinch salt
  • 1 oz margarine cubed
  • 4 tbsp milk


  • Slice the mushrooms using the slicing disc.
  • Heat the butter in a pan and fry the mushrooms until soft. Place in a 1 - 2 litre (2 pint) ovenproof dish.
  • Place the tomatoes in the processor bowl fitted with metal blade and chop finely. Spoon on top of the mushrooms. Add the fish.
  • Warm the condensed mushroom soup with the milk and pour over the fish steaks.
  • Place the flour and salt in the processor bowl. Add the margarine and chop finely.
  • Add the milk gradually down the feed chute while pulsing the processor, until the mixture forms into a soft dough.
  • Roll out to l - 2 cm (1/2 inch) thick, cut into 8 x 3cm (1 1/2 inch) rounds and place on the fish.
  • Bake at 190°C, 375°F, Gas No. 5 for 30 minutes.
Calories: 596 kcal
Carbohydrates: 31 g
Protein: 44 g
Fat: 33g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 859 mg
Potassium: 1225 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1398 IU
Vitamin C: 10 mg
Calcium: 80 mg
Iron: 2 mg
Ingredients Fish & Seafood
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