Baked Fish Custard

admin, June 3, 2014

Serving Size: 4 servings


  1. 250 ml milk
  2. dried dill
  3. 2 extra-large eggs, lightly beaten
  4. 30 ml finely chopped parsley
  5. 60 g fresh breadcrumbs
  6. pepper and salt to taste
  7. 100 g Cheddar cheese, grated
  8. 1 large tomato, sliced
  9. 410 g pilchards in tomato sauce, lightly flaked



Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Mix the Cheddar cheese, breadcrumbs, milk and eggs together in a large mixing bowl, reserving a little of the cheese. Add the parsley and a pinch of dill and season well with pepper and salt if necessary. Add the fish and mix lightly. Turn the mixture into the prepared dish. Arrange the tomato slices on top and sprinkle with the remaining cheese. Bake for 30 minutes or until the mixture has set and is slightly browned on top. Serve immediately.



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