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Recipe for :

Chunky Fish Pockets

This recipe for Chunky Fish Pockets comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Chunky Fish Pockets

4 x 170g (6 oz) thick haddock or coley fillets, skinned
4 processed cheese slices, cut into pieces
4 cooked ham slices, cut into pieces
salt and black pepper
dash of lemon juice
15g (half an oz) butter or margarine, melted
lemon, to garnish

How to make Chunky Fish Pockets

  • Preheat the oven to 200°C / 400°F / Gas Mark 6.
  • Make an incision in the flesh of the fish along the longest side to form a pocket.
  • Mix the cheese and ham together and spoon into the fish pockets.
  • Arrange the fish portions onto individual foil sheets. Season and sprinkle with lemon juice.
  • Loosely fold the foil to make individual foil parcels. Bake in the oven for 30-35 minutes until the fish is cooked.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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