Low Fat Fish Bake With Butternut Squash Rice Recipe

Name: Low Fat Fish Bake With Butternut Squash Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon steaks, cooked and flaked; 60 g frozen prawns, thawed; 1 tomatoes, medium, chopped; 1/2 tablespoon cornflour; 1/4 pint skim milk; 1/2 teaspoon hot chili paste; 1 teaspoon chili powder; 1 teaspoon paprika; 75 g brown rice; 75 g butternut squash; 1 teaspoon low fat margarine; 75 g extra low-fat cream cheese; 2 slices bread, broken into bits; 2 teaspoons tomato puree

Servings: persons

2 salmon steaks, cooked and flaked
60 g frozen prawns, thawed
1 tomatoes, medium, chopped
1/2 tablespoon cornflour
1/4 pint skim milk
1/2 teaspoon hot chili paste
1 teaspoon chili powder
1 teaspoon paprika
75 g brown rice
75 g butternut squash
1 teaspoon low fat margarine
75 g extra low-fat cream cheese
2 slices bread, broken into bits
2 teaspoons tomato puree

1
Cook the brown rice and butternut squash in salt water for 25mins.
2
While they are cooking, put the tomato, chilli powder, chilli paste, paprika, tomato puree, prawns, salmon in a dish. Season with salt and pepper.
3
Put the milk, marg and cornflour in a mug, and heat on full power in the microwave, until thick.
4
Coat the bread lightly in cornflour.
5
Add the sauce to the dish, and spread over the cream cheese, followed by the bread.
6
Bake in the oven for 10 mins, or until the bread has toasted, and everything is heated.
7
Drain the rice and butternut squash, and mix together. Serve the rice and the fish bake together.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 salmon steaks, cooked and flaked, 60 g frozen prawns, thawed, 1 tomatoes, medium, chopped, 1/2 tablespoon cornflour, and more.

Yes, Low Fat Fish Bake With Butternut Squash Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Fish Bake With Butternut Squash Rice

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