I can’t tell you how tough it is sometimes to provide everyone in the house with the same meal and get them all eating it! You have a picky eater in Edith, a man who doesn’t like fish or many veggies, my mum who rarely eats properly and then me and the boys who will eat most things but, you know, they are kids so they really just make up their minds about whether they like something or not on any given day.
This recipe though, is so adaptable that I can make fish for the kids, myself and my mum and a piece of chicken for Adam, all using easy peasy grub
- 4 x Birds Eye coated fish fillets (or if you don’t like fish, this WILL work for Birds Eye breaded chicken!)
- 1 red onion
- 2 cloves garlic, chopped or minced (you can use lazy garlic if you like!)
- Handful of basil, chopped finely
- 1-2 tablespoons oil
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 tin of tomatoes
- 1 tsp balsamic vinegar
- 1 tsp sugar
- 2 tbsp tomato puree
For the cheese sauce
- 25g butter
- 3 tbsp plain flour
- 250ml semi-skimmed milk
- 50g cheddar
- 50g parmesan
- ½ tsp mustard
- 3-4 sweet potatoes for the side
- Preheat the oven to GM 7 and place the cod fillets in. Whilst they cook for 20 minutes, prepare the rest of the ingredients.
- Saute the chopped garlic, red onion and peppers in the oil for 5 minutes until all are softening. Add the tinned tomatoes, tomato puree, balsamic and sugar to the mix and simmer for 2 mins, lastly add the basil and set aside.
- Melt the butter in a saucepan and then add the flour to create a smooth rue. Stir the milk in slowly so you don’t get lots of lumps – once you have your béchamel, add the 2/3 of the cheese and touch of mustard.
- Peel the sweet potatoes and boil in a saucepan for 25 minutes. Drain and mash with a tablespoon of butter and dash of cream if you like.
- Take the cooked fillets out of the oven, place a small amount of tomato and pepper mix on the bottom of a casserole dish, then add the fillets, cover again with the tomato mix and finally top with the cheese sauce. Sprinkle over the remaining cheese and either melt the cheese under a grill or place back in the over for 5 minutes.