Low Fat Fish Bake With Butternut Squash Rice - cooking recipe

Ingredients

2 salmon steaks, cooked and flaked
60 g frozen prawns, thawed
1 tomatoes, 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

Preparation

Cook the brown rice and butternut squash in salt water for 25mins.
While they are cooking, put the tomato, chilli powder, chilli paste, paprika, tomato puree, prawns, salmon in a dish. Season with salt and pepper.
Put the milk, marg and cornflour in a mug, and heat on full power in the microwave, until thick.
Coat the bread lightly in cornflour.
Add the sauce to the dish, and spread over the cream cheese, followed by the bread.
Bake in the oven for 10 mins, or until the bread has toasted, and everything is heated.
Drain the rice and butternut squash, and mix together. Serve the rice and the fish bake together.