SALMON, PEAS, SPINACH AND LEMON BAKE .

Spray an oven proof tray/ casserole . Preheat your oven to 180 deg C. peal and slice 1 medium sized onion and cook till tender in 2 tbs of canola / rice bran oil. Then add 3 tbs of minced garlic and cook till fragrant . Add 500gm of frozen peas and 120 gm of baby spinach leaves . Continue to cook until the spinach leaves have wilted . Set aside to cool . In another bowl mix together 1 and 1/2 cups of self raising flour with the gratedzest of 2 lemons and 1/4 cup of lemon juice with 600gm of tinned salmon / tuna , add to this mixture 3 well beaten eggs mixed with 1 cup of milk . Season with 1 dsp of sweet paprika . Now add the cooled pea mixture and stir to combine with 1 tbs of dried dill . Pour the batter into your prepared dish / pan . Scatter with a handful of grated mozarella cheese and dried italian herbs . Bake in the preheated oven until set and golden . Aromatic , delicious and filling .