Tilapia and mushroom au gratin
Ingredients to serves 4
4 fish fillets
70g butter/ margarine
3 large tomatoes
150g fresh oyster mushrooms
50g cheese
2 large onions
2 large carrots
1 large green pepper
1 tbsp Royco
100g soft white salt breadcrumbs
Salt
Butter or margarine for greasing
You will need
One deep ovenproof dish.
Method
1. Grease the ovenproof dish with a little butter or margarine.
2. Wash the vegetables and mushrooms and drain. Slice the onions and peel and slice the carrots. Roughly chop the green pepper and mushrooms. Crumble up some slices of white salt bread to make up 100g. Grate the cheese and mix well with the breadcrumbs.
3.Heat half the butter or margarine and fry the fish fillets in a frying pan for about two minutes. on each side. Sprinkle a little salt on each side while frying. Remove from
the pan and put the fish into the ovenproof dish in a single layer.
4. Fry the onions and green pepper in the fat left in the frying pan on medium heat, until the onions are soft. Sprinkle over the fish.
5. Add a little more of the emaining butter or margarine to the frying pan and fry the mushrooms for about three minutes. Remove from the pan and put aside.
6. Add the rest of the butter or margarine and fry the tomatoes and carrots to make a fairly thick sauce. Mix the Royco with a little cold water and add to the tomato
mixture and add a little salt, if necessary.
7.Finally, scatter half the mushrooms in one layer over the fish and spread the tomato sauce over it. Top it with the rest of the mushrooms and cover with the grated cheese and breadcrumbs. Bake at 190C, gas mark 5, for 30 minutes or until golden brown.
Serve from the dish with cooked or fresh vegetables.
