I really try and implement fish in my family’s diet at least once a week but more often than not fail, except for last week, when I actually was looking forward to enjoying a nice firm piece of fish. My normal go-to baked fish is Hake Mornay but opted for something completely different from my tried and tested source. It was my first time making it and it turned out unbelievably good, I’m told. Enjoy!
500g skinless Hake Fillets (or any firm fish)
1 tsp fish spice *
½ tsp dried dill *
½ tsp dried parsley *
Salt and pepper
1 tablespoon freshly ground garlic
1 packet white onion soup
1 kg broccoli florets
½ cup fresh cream (or milk)
1 tablespoon cornflour/maizena (mixed with 3 tbsp milk)
½ cup cheddar cheese
1 tablespoon butter + extra for greasing the dish
½ teaspoon paprika
½ cup breadcrumbs
Zest of 1 large or 2 small lemons *
Add the onion soup to a saucepan and add 2 ½ cups water and bring to a boil, whisking to prevent lumps forming.
Add the broccoli florets and butter and allow to cook until half done.
Add the cream and bring to a quick boil.
Add the milk and corn flour paste and allow to thicken.
Remove from stove and allow to cool a little.
Meanwhile, preheat oven to 180 degrees C.
Grease a casserole dish with some butter and place the fish fillets in a casserole dish and season with the fish spice, dill, and parsley, salt, and pepper.
Pour the broccoli and onion soup over the fish.
Top with the cheese.
Make fresh breadcrumbs using a food processor, when crumbly, add the paprika and lemon zest. And give it another whizz.
Reduce oven temperature to 160 degrees and bake for about 40 minutes or until fish flakes easily with a fork.
Served with white rice, chili relish of choice, and crispy green salad. (I normally dish up my rice first and add my chili relish before I add the fish 😊
Recipe Credit: Eshana Suleman
Prepared, tried and tested by Melanie Kramar
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