Banana and fish bake

You can change the type of fish used to any flakey fish such as tarakihi, cod or hoki. Serve this dish with a crisp green salad.

Cooking directions

• Rinse the fish fillets and arrange them in the bottom of a casserole dish.
• Add a layer each of halved bananas, spring onion, bacon and pumpkin.
• Keeping a little of the pumpkin aside, repeat the layers once more.
• Arrange the remaining pumpkin around the edge of the dish. 
• Mix together the milk and coconut cream and 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.

Ingredients

6 small snapper fillets

4 ripe bananas, sliced lenghtways

2 spring onions, finely chopped

2 rashers lean bacon, finely chopped

800 grams pumpkin, finely sliced

1 1/2 cups low-fat milk

1 1/2 cups low-fat coconut cream

1 tablespoon parsley, finely chopped

1 pinch black pepper