Name: Quick hake bake
Yield: 5 servings
Cuisine: Bake
Ingredients: 8.00 potatoes medium; 250.00 ml stock vegetable; 750.00 g hake skinless; 1.00 lemon juice only; 75.00 g flour seasoned; 1.00 onion sliced; 50.00 g butter; 3.00 garlic cloves, crushed; 125.00 g button mushrooms; 15.00 ml fresh marjoram chopped; 45.00 ml fresh parsley chopped; 45.00 ml flour; 500.00 ml milk; salt; cayenne pepper; 15.00 ml vinegar wine; 2.00 bay leaves

Recipe Disclaimer

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Ingredients (17)

8.00	potatoes — medium
250.00 ml	stock — vegetable
750.00 g	hake — skinless
1.00	lemon — juice only
75.00 g	flour — seasoned

SAUCE

1.00	onion — sliced
50.00 g	butter
3.00	garlic — cloves, crushed
125.00 g	button mushrooms
15.00 ml	fresh marjoram — chopped
45.00 ml	fresh parsley — chopped
45.00 ml	flour
500.00 ml	milk
	salt
	cayenne pepper
15.00 ml	vinegar — wine
2.00	bay leaves

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Method:

1. Peel and slice the potatoes, place in overlapping layers in a buttered rectangular ovenproof dish. Pour the stock over the potatoes, cover the dish with foil and bake in preheated 200 ºC oven for 30 minutes.
2. Meanwhile, squeeze the juice over the frozen fish and leave to marinate.
SAUCE
3. Sauté the onion in the butter until soft. Add the garlic and cook over a low heat for a further 5 minutes.
4. Cut the mushrooms in half and add to the onions, cook for 5 minutes. Add the herbs. Stir in the flour and cook for 1 minute. Stir in the milk, and cook while stirring until the sauce boils and thickens. Season to taste and add wine vinegar.
5. Cut each fish fillet into three, toss in seasoned flour and arrange on top of the parcooked potato. Season with salt and cayenne. Pour the prepared sauce over the fish, place the bay leaves in the sauce and bake the dish uncovered for a further 20 minutes. Serve immediately, accompanied by a salad or a colourful selection of steamed vegetables doused in a hot salad dressing.
Serves 4-6.