Hake with rice topping


Ingredients 11
Servings 4
Time

Ingredients

  • TOPPING
  • 3
    leeks, well rinsed and sliced into thin rings
  • 4
    carrots, scraped and coarsely grated
  • 75
    ml
    butter
  • 60
    ml
    mayonnaise
  • 250
    ml
    cooked brown rice
  • 50
    g
    Cheddar cheese, grated (optional)
  • 5
    ml
    mixed dried herbs
  • pinch cayenne pepper
  • salt and pepper to taste
  • 600
    g
    frozen hake fillets, skinned and defrosted
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish. Sauté the leeks and carrots in the butter till soft. Mix with the remaining ingredients for the topping and set aside. Season the hake fillet to taste with salt and pepper and arrange in a greased ovenproof dish. Spoon the topping over the fish and bake for about 25 minutes or till the fish is done and flakes easily with a fork. Cover with foil if the topping becomes too dry. Serve with a mixed salad. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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