Friday fish bake

Friday fish bake




  • 60g butter
  • 2 tablespoons cornflour
  • 1 onion, finely chopped
  • 1 cup (250mL) milk
  • 1 cup frozen or canned corn
  • 425g can tuna or salmon
  • 1 cup cooked rice
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 2 hard boiled eggs, chopped
  • 1 cup fresh breadcrumbs
  • 1 cup grated tasty cheese


Preheat oven to 180 degrees C.

Heat a large saucepan over medium heat, melt the butter and cook the onion until soft. Add cornflour and cook for 1 minute. Slowly add the milk and stir until thickened. Stir in the corn, tuna/salmon, rice, parsley and eggs.

Spoon into a 2L oven proof baking dish. Combine the breadcrumbs and cheese and sprinkle over the tuna mixture. Bake for 25-30 minutes until the top is crunchy and golden. Allow to rest for 5 minutes before serving.


  • In the 70s and 80s this was ‘tuna mornay’ in our house, but I think Fish Bake sounds more appetising!
  • Cook some extra rice if you are also making Rainbow rice, and then you will be all set to make this later in the week.
  • Use gluten-free bread to make the breadcrumbs and the dish gluten-free.
  • Recipe created by Melissa Hughes for Kidspot.


Serving Suggestions


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