Seafood Casserole With Cheese
|Cooked fish||3 Ounce|
|Tomatoes||3 Ounce, peeled|
|Brown sugar||3 Ounce|
|Cheese||3 Ounce, grated|
Combine enough seafood in a casserole to cater for the required amount of people.
Stew at least 2 cups of chopped tomatoes in about 3 tablespoons (60 g) of butter with 1 clove of garlic, basil, salt and pepper and 1 teaspoon of brown sugar.
Thicken the mixture with cornstarch and add equal milk arid cream and stir until smooth.
Pour over the fish in a casserole and sprinkle with Parmesan cheese and parsley.
Heat and brown in the oven the quantities are purely to taste and to the amount of people you are serving