Baked Italian Fish casserole

Baked Italian Fish casserole

Serves 4

Full Choice 5 pts per serving

180g macaroni, fusilli or pasta shells

1 tbsp margarine

garlic clove, chopped

small onion, chopped

240g frozen spinach, thawed

tbsp plain flour

400g tin chopped tomatoes

150 ml skimmed milk

480g skinned & boned haddock, cut into chunks

tbsp chopped fresh oregano

30g fresh white breadcrumbs

tbsp parmesan cheese, grated

salt & pepper

Preheat oven to 190ºC/375ºF/Gas 5.

Cook pasta and drain.

Melt margarine and gently cook the onion and garlic until soft but not browned.  Add spinach and cook for 5 mins.

Sprinkle in the flour and gradually add the tomatoes, milk and oregano.  Bring to the boil, stirring constantly, until the sauce thickens.  Season to taste.

Fold the past and fish into the sauce carefully.  Spoon into an ovenproof dish.  Mix the breadcrumbs and cheese and sprinkle over the surface.

Bake 20 mins until golden brown.