White fish bake with breadcrumb topping

johnbrown — Thu, 07 May 2020 05:00:48 +0000

We used haddock for its distinct and delicious flavour in this white fish bake with breadcrumb topping, but you can use any white fish of your choice.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the fish bake filling
2 cups milk
2 bay leaves
3 cloves
300 g deboned skinless hake fillets
300 g smoked haddock
3 tbsp butter
3 leeks, sliced
3 tbsp flour
1 tsp wholegrain mustard
Handful chives, chopped
¾ head broccoli, cut into florets and blanched
For the breadcrumb topping
1¼ cups breadcrumbs
¼ cup grated Cheddar cheese
2 tbsp chopped parsley
1 garlic clove , grated
2 tbsp butter
¼ cup fresh parsley, to serve

METHOD
1. Preheat the oven to 180°C.
For the fish bake filling
1. Place the milk, bay leaves and cloves in a deep saucepan over medium heat. Bring the milk to boil then add the fish; poaching for 6–7 minutes, turning halfway.
2. Remove the fish from the milk and flake it into pieces with a fork. Pour the milk into a jug, remove the bay leaves and cloves and set aside.
3. Place the butter and leeks in a clean pot over medium heat and fry for 3–4 minutes until soft.
4. Reduce the heat, add the flour and stir until the mixture starts to turn golden brown.
5. Whisk in the poaching milk, a little at a time, until it is fully incorporated. Continue whisking for 2–3 minutes until the sauce is thick and lump free. Whisk in the mustard and chives and season with salt and pepper to taste.
6. Lay the fish in a casserole dish and top with the broccoli. Pour over the sauce and gently mix everything together.
For the breadcrumb topping
1. Mix all the ingredients, except parsley, in a bowl and sprinkle over the fish filling.
2. Bake for 10–15 minutes until the filling is bubbling and the top is crispy and golden brown.
3. Serve hot with fresh parsley on top.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

If you’re keen to try something a little bit more outside of your comfort zone, check out our mielie baked monkfish recipe.

The post White fish bake with breadcrumb topping appeared first on MyKitchen.

Creamy fish and pasta bake

johnbrown — Thu, 29 Jun 2017 11:00:00 +0000

Hello, comfort food! If you are looking for a midweek meal on a dime, look no further than our rich and creamy fish and pasta bake. It will be a hit with the kids too, and feel free to add any extra veggies you desire!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS

1 clove garlic, peeled and crushed

1 tbsp olive oil

2 cups cream

1 cup chicken stock

½ cup dry white wine

800g fish, cut into chunks

1 cup frozen peas

2 tsp thyme leaves

Zest of 1 lemon

2 tbsp Dijon mustard

Salt and black pepper

500g macaroni or penne, cooked

1 cup grated cheddar

½ cup breadcrumbs

2 bay leaves

METHOD

1. Preheat oven to 180°C.

2. Sauté garlic in oil for 1 minute. Watch it, as garlic burns quickly!

3. Add cream, stock and wine and simmer for 15 minutes.

4. Add fish, peas, thyme, lemon zest and mustard. Season.

5. Stir through pasta and cheese. Spoon into an ovenproof dish.

6. Cover with breadcrumbs and stick in bay leaves.

7. Bake for 30 minutes, until the top is brown and crispy and the fish is cooked.

The post Creamy fish and pasta bake appeared first on MyKitchen.

fish bake - MyKitchen

White fish bake with breadcrumb topping

Creamy fish and pasta bake