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.