Low Fat Fish Bake With Butternut Squash Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 salmon steaks, cooked and flaked
• 60 g frozen prawns, thawed
• 1 tomato, 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

Recipe

• 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.