Banana and fish bake

A yummy fish dish. Serve with baked taro or kumara and a green salad.

Cooking directions

• Rinse the fish fillets and arrange on the bottom of a casserole dish.
• Add a layer each of half the bananas, spring onions, bacon and pumpkin.
• Keeping some of the pumpkin aside, repeat the layers once more, ending with spring onions and bacon.
• Arrange the remaining pumpkin around the edge of the dish.
• In a separate bowl, mix together milk and coconut cream. Pour over.
• Sprinkle with parsley and black pepper.
• Cover and bake at 180°C for 40 to 45 minutes or until the pumpkin is tender.

Thanks to Pacific Island Heart Beat for this recipe.

Ingredients

6 small snapper fillets

4 ripe bananas, sliced lengthways

2 spring onions, finely chopped

2 rashers lean bacon, finely chopped

1 small pumpkin, finely chopped

1 1/2 cups low-fat milk

1 1/2 cups low-fat coconut cream

1/8 cup parsley, finely chopped

1 pinch ground black pepper