Serves 5

Ingredients

• 3 oz. Fresh Breadcrumbs
• 3 oz. Carrigaline Cheese, grated
• 1 Onion, finely chopped
• 1/2 teaspoon Dried Mixed Herbs
• Salt and Ground Black Pepper
• 3/4 pint Milk
• 1 1/2 lb. White Fish Fillets, skinned
• 3 tbls/1 oz butter
• 1/4 lb Mushrooms, sliced
• 2 oz. Flour
• 2 1/2 tbls. Tomate Paste/Purée
• Fresh Chopped Parsley

Method

1. Mix together the breadcrumbs, cheese, onion, herbs and seasoning with 3 1/2 tablespoons of the milk.
2. Place half the fish on the base of a buttered shallow overproof dish. Spread the stuffing over the fish and top with the remaining fillets.
3. Melt the butter in a saucepan and fry the mushrooms until soft. Add the flour, remaining milk, tomato paste/purée and seasoning. Heat, stirring continuously until the sauce thickens and boils. Pour over the fish.
4. Bake at 375F/190C/Gas Mark 5 for 20 mins. Serve garnished with parsley.