Fish Lasagne

Ingredients (4 portions)

450g white fish fillets (e.g.: coley, ling, catfish, hallibut and pollack), skinned

1 teaspoon sunflower oil

1 small onion, peeled and finely chopped

75g mushrooms, chopped

1 x 400g can chopped tomatoes

1 teaspoon dried oregano

1 tablespoon tomato puree

Pepper to taste

10-12 sheets (no need to pre-cook) lasagne sheets

1 egg

200ml fromage frais

50g cheese, grated

Preparation

1- Preheat oven to 190oC/375oC/Gas mark

2- Cut the fish fillets into large cubes

3- Heat the oil in a large saucepan and cook the onion until soft, then stir-in the mushrooms, tomato, oregano, tomato puree and pepper.

4- Bring to the boil and simmer uncovered for 10 minutes and then stir in the fish.

5- Cover the base of a rectangular or square oven-proof container with lasagne sheets, then top with part of the fish mixture and then repeat the layer with lasagne sheet and fish, finishing with lasagne sheets.

6- In a bowl beat the egg and fromage frais and then pour over the lasagne, spreading the mixture to cover the pasta.

7- Sprinkle the grated cheese and then bake for 40-45minutes, until golden brown.

8- Serve with seasonal cooked vegetables.