|50g (2oz) Benecol® Buttery or Olive Spread|
|300ml (½ pint) semi skimmed milk|
|50g (2oz) plain flour|
|250g (10oz) cooked white fish|
|5ml (1 tsp) chopped parsley|
|900g (2lb) boiled potatoes|
|300ml (10 fl oz) milk|
A new inspired way to bake fish in the oven.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- Make the white sauce by melting 25g Benecol® Spread and adding the flour to make a roux.
- Beat in semi skimmed milk and stir until thick and smooth. Remove all the skin and bones from the cooked fish and mix with sauce.
- Add 1 teaspoon of parsley, lemon juice and seasonings. Skin and slice 2 tomatoes.
- Mash the potatoes; add 4 tablespoons of semi skimmed milk and 25g of Benecol® Spread. Put a layer of potato in a greased pie-dish and fill the dish with alternate layers of fish mixture and sliced tomatoes. Top with the rest of the potato and bake for half an hour at 180°C/350°F/Gas Mark 4 until brown on top and well heated throughout.