Last week (7th-14th October) was National Seafood Week and, in honour of the occasion, Birds Eye invited us to try out one of the easy to prepare, delicious recipes from their fish ranges. It is now pretty much common knowledge that fish and other seafood are rich in omega-3 and have great health benefits including boosting brain power and keeping hearts healthy, but research reveals that 73% of British adults don’t know that they should be eating 2 portions of fish per week.
Birds Eye have some lovely fish products on offer and lots of things caught my eye - Sun-Ripened Tomato & Basil seasoned chargrills, Haddock fillets in a White Wine and Spring Onion sauce, Wild Caught Salmon fillets in a Lemon & Dill sauce, ...
Stupidly Being a nice mum, and knowing that the kids aren't hugely keen on fish most of the time, I said that they could have the final choice and they opted for ... you've guessed it ... fish fingers ! Luckily, Birds Eye have a lovely selection of fishy recipes on their website, so I still managed to create a nice meal using fish fingers that the adults enjoyed just as much as the kids.
Cheesy Fish Finger and Leek Pie
6 or 12 Omega 3 Fish Fingers
15ml Vegetable Oil
2 Leeks (sliced thinly)
8 Baby Carrots (sliced thinly)
1 Courgette (sliced thinly)
2 Large Potatoes (pre cooked and sliced)
75g Cheddar Cheese
Finely slice the vegetables - I didn't have any courgettes left in the fridge so I just upped the quantities of carrots and leeks - and fry in the oil until soft but still tooth-tender. You could also add peas, sweetcorn or whatever your kids like best.
Grill or shallow fry the fishfingers. Reserve.
Slice up the precooked potato. (I always put some large potatoes in the bottom of the oven when I cook the Sunday roast - they always come in for padding out the leftovers, if needed, or as an instant meal with beans and cheese the next day.)
Add the potatoes to the pan and continue to cook until the potatoes start taking on some colour. Keep stirring so it doesn't stick to the bottom of the pan but be careful not to break up the potato slices too much.
Chop the fishfingers into thirds. Transfer the vegetables and potatoes to an ovenproof dish. Mix in two thirds of the fishfingers, then scatter the final third over the top.
Sprinkle over some grated cheese. (I always keep a bag in the freezer for convenience.)
Pop under the grill for ten minutes until the cheese has melted and tuck in !
This recipe is courtesy of Birds Eye. For more delicious and easy to make recipes, including the above, visit: http://www.birdseye.co.uk/Recipes
Disclosure : I received some vouchers from Birds Eye to buy their fish products and try one of their recipes.