GOLDEN TOPPED CASSEROLE

Ingredients.....750gm of Barramundi fillets, the juice of 1 lemon, 2 tbs of butter/ marg, 1 onion peeled and chopped, 1 cup of sliced celery, 125gm of sliced mushrooms, 1/2 cup of dry white wine, 1/2 cup of evaporated milk, 1 tbs of cornflour, 1 dsp of dried dill, 1 dsp cracked peppper. The Topping ...1x 400gm can of whole corn kernels ( drained), 1 and 1/2 cups of plain flour, 4 tbs of butter/ marg, 60gm of grated tasty cheese. Preheat your oven to 160 deg C. Place the fish fillets in a lightly greased ovenproof dish and squeeze the lemon juice over . Cook the onion and celery in a a lightly greased pan until tender , then spoon over the fish fillets along with the sliced mushrooms. Heat the wine and evaporated milk together, thicken with the cornflour and blend to a paste with a tsp of water, add the dill and cracked pepper. Pour the mixture over the the fish. Now for the topping, Spoon the whole corn kernals over the sauce. Rub the butter/ marg into the flour, until it resembles breadcrumbs, stir in the grated cheese and sprinkle the mix over the corn. Bake in the preheated oven for 35 minutes. Garnish with the parsley sprigs. This dish can be served with noodles and or a mixed leaf salad or even potatoes.