Casserole with Fish Fingers

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat rapeseed oil in a skillet over medium-high heat. Fry the fish fingers for 3-5 minutes until golden and crispy. Set aside.
Wash the tomatoes and cut them into small cubes. Slice the spring onions into small rings.
If desired, briefly pre-cook the rice for about 2-3 minutes. In a bowl, combine the rice with the tomatoes, spring onions, cremefine, and Mediterranean spice mix. Mix well.
Grease a baking dish and spread the rice mixture on the bottom. Arrange the fish fingers on top. Sprinkle with the grated cheese.
Bake in a preheated oven at 200 °C (392 °F) for 20 minutes.
Sprinkle with parsley and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.