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Chunky Fish Pockets Serves 4

  • Ingredients:

  • 4 170g (6 oz) haddock fillets, defrosted, skinned
  • 4 processed cheese slices, cut into pieces
  • 4 cooked ham slices, cut into pieces
  • salt and freshly milled black pepper
  • dash of lemon juice
  • 15g (half an oz) butter or margarine, melted
  • lemon, to garnish

Method

  1. Preheat the oven to 200°C/400°F, Gas Mark 6. 
  2. Make an incision in the flesh of the fish along the longest side to form a pocket.
  3. Mix the cheese and ham together and spoon into the pockets.
  4. Arrange the fish portions onto individual foil sheets.  Season and sprinkle with lemon juice.
  5. Loosely fold the foil to make individual foil parcels.  Bake in the oven for 30-35 minutes until the fish is cooked.

Tip: Alternatively, use plaice or lemon sole fillets instead of thick haddock or coley. Place the fillets onto a board, skinned side up and divide the topping equally between the fillets and fold over.

Recipe kindly donated by The Seafish Industry

 

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