This is an absolute delight which brings back so many memories of family dinners. It is quite an unusual dish, but it is perfect when accompanied by a fresh, crunchy salad and wonderful, warm bread. So folks, here’s the secret… Serves 6, Recipe by Rozanne
G’s comments: What a delicious and easy recipe, it’s from about 20 years ago from a You magazine that I am sure many out there have been looking for. Enjoy it, it’s a winner.
What you need
600g hake fillets, deboned
Freshly ground black pepper
200ml fresh bread crumbs
1 onion, finely chopped
Half green or red pepper, diced
250g button mushrooms, sliced
Oil (preferably olive oil)
500ml plain yoghurt
1 extra large egg, whisked
2 medium sized tomatoes, sliced
125ml cheddar cheese, grated
Start off by heating the oven to 180 degrees Celsius. Grease a 29cm oven dish with butter (or, if you’re a weight watcher, spray with Spray&Cook).
Soak the fillets in the milk for about 10 minutes. Drain them off and season with salt and black pepper, and then roll the fillets in the fresh bread crumbs.
Arrange the fillets in the greased oven dish, making sure that they do not overlap too much.
Next, you need to sauté the onions, peppers and mushrooms in a small amount of oil until they are tender. Spoon evenly over all the hake fillets.
In a small bowl, mix the plain yoghurt and whisked egg together and, again, pour over the hake fillets.
Lastly, arrange the tomato slices on top of the fish and sprinkle over the cheddar cheese.
Bake for about 45 minutes (or until the egg mixture has set and the dish is slightly golden on top).