Quick Fish Lasagna

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

8 ounces coley or cod fillet, skinned and cubed
8 ounces smoked cod, haddock or whiting fillet, skinned and cubed
1 tablespoon vegetable oil
1 small onion, finely chopped
1 zucchini, chopped
1 (14-ounce) jar pasta sauce with mushrooms
Ground black pepper to taste
6 sheets lasagna verde
1 large egg, beaten
1/2 cup cottage cheese
5 ounces plain fromage frais or natural yogurt
1/4 cup freshly grated Parmesan cheese

Cooking Directions:

1. Preheat the oven to 375°F (190°C).
2. Heat the oil in a large pan and cook the onion until soft. Add the zucchini, pasta sauce and seasoning. Bring to the boil, remove from the heat and add the fish.
3. Cover the base of an oven-proof dish with a layer of lasagna sheets. Top with half the fish mixture. Repeat the layers, finishing with the lasagna sheets.
4. To Make the Topping: Mix together the egg, cottage cheese and fromage frais or yogurt. Pour over the lasagna and top with the grated Parmesan cheese.
5. Bake for 45 to 50 minutes Serve with French bread.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.