Name: Crunchy fish baskets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 8 slices day-old white sandwich bread; Olive oil cooking spray; 9.20 gm olive oil; 1/2 small red onion, finely chopped; 500g boneless white fish fillets (such as perch, ling or blue-eye), cut into 1cm cubes; 1/2 small lemon, juiced; 83.33 gm light thickened cream; 40.00 ml finely chopped chives

Crunchy fish baskets

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Encourage kids to enjoy cooking and eating with these delicious low-fat fish baskets.

Ingredients:

8 slices day-old white sandwich bread
9.20 gm olive oil
1/2 small red onion, finely chopped
500g boneless white fish fillets (such as perch, ling or blue-eye), cut into 1cm cubes
1/2 small lemon, juiced
83.33 gm light thickened cream
40.00 ml finely chopped chives

Instructions:

Preheat your oven to 180°C. Remove crusts from bread slices and roll them out to 5mm thickness using a rolling pin. Spray both sides with oil for a deliciously crispy result.
Place each slice of bread into a 1/3-cup muffin hole, then bake until edges are golden and crisp, approximately 15 to 20 minutes.
Heat oil in a non-stick frying pan over medium heat, then sauté onion for 3 minutes until soft. Add fish and cook for 2 minutes. Next, stir in lemon juice, cream, salt, and pepper. Simmer uncovered for 3 minutes until the sauce slightly thickens and the fish is cooked through. Serve the fish mixture in bread cases, sprinkle with chives, and enjoy.

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