Fish and Mushroom Bake
Ingredients
- 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
Instructions
- 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