CHEESY SEAFOOD BAKE

PREP 15 MINS COOK 30 MINS SERVES 2 (AS A MAIN)

300g Carisma potatoes, unpeeled, thinly

sliced

2 Tbsp skim milk

40g reduced-fat vintage cheese, finely grated 1 tsp olive oil

1 brown onion, finely chopped

1 red capsicum, deseeded and finely chopped 2 tsp balsamic vinegar

1 tsp salt-reduced vegetable stock powder or

gluten-free stock powder

400g can no added salt chopped tomatoes ½ bunch basil, leaves picked and finely

chopped

1 clove garlic, finely grated

300g skinless boneless white fish fillets

250g small cooked prawns, peeled and

deveined

160g broccoli florets, steamed, to serve

1 Cook the potato slices in a medium saucepan of boiling water for 10 minutes. Drain well and transfer to a large bowl. Gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.

2 Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 6-7 minutes or until the onion softens. Stir in the capsicum and cook, stirring occasionally, for a further 5 minutes. Stir in the balsamic vinegar and stock powder until combined. Add the tomatoes, basil and garlic. Lay the fish fillets on top. Cover and cook for 6-8 minutes until the fish flakes when tested. Preheat the grill to high.

3 Remove the pan from the heat and stir in the prawns. Tip the mixture into a shallow baking dish, breaking up the fish into large chunks. Cover with the potato slices and sprinkle with the remaining cheese. Place under grill and cook for 3-4 minutes or until golden. Serve with the steamed broccoli.

Nutrition info

PER SERVE 2050kJ, protein 58g, total fat 12g (sat. fat 4g), carbs 38g, fibre 13g, sodium 839mg • Carb exchanges 21/2 • GI estimate low • Gluten-free option