My kids don’t usually like Fish but if I make it as a creamy bake then it goes down well. Today I made this delicious Creamy Fish Bake and served it with Spicy Rice and a Green Salad. My hubby and kids absolutely loved it, there were no leftovers. It is really an easy dish to make and great for weeknight dinners too.
I love using hake for this dish as it is a soft, moist fish and so versatile too. Often I get a whole fish from the fishmonger and get them to fillet it for me. It’s usually enough to feed my whole family with leftovers. However, with packing and trying to sort things before we go away I didn’t have time to get to them. I bought the last few pieces that was left at Woolworths. My hubby has been requesting this Creamy Fish Bake for a while now so I thought I may as well get it over with.
We are usually out and about on weekends but this one was quite chilled. We relaxed at home and actually sat down together for a Sunday lunch. Kids are officially on holiday so that means feeding them all day.
I thought my 18 year old will be helping with the cooking. He is studying to become a chef; after all. But when he’s home he’s always tired, apparently studying to become a chef is hard work. Wait until he’s actually a chef, then he will know what hard work really is. I wish I could say I’m tired too when they need food or their laundry done. At least my dear hubby cleaned the house this morning and he helped make the green salad. Usually on weekends he does the early morning cleaning and then he says he is done for the day.
Back to my Creamy Fish Bake, I used some cream to make the sauce but you can use milk only. You can also adjust the quantity of the cheese if you want less or more. I added the Cajun spice only because I wanted the fish to have a little more flavour than just salt and pepper but that too is optional.
More of my seafood recipes you may like:
Creamy Hake Bake
- 600 gram/or 6 large peices Hake or any white fish
- 2 tspn garlic minced
- 2 tspn cajun spice
- 1 tbsp butter
- 2 spring onion chopped
- 3/4 cup cheddar cheese grated
- little sprinkle of paprika
For the Sauce
- 1 tbsp butter
- 1 tbsp cake wheat flour/all purpose flour
- 1/2 cup milk
- 1/2 cup fresh cream
- Rub the cajun spice and garlic into the hake and refrigerate
- Melt one tablespoon of butter in a saucepan.
- Add the flour and whisk until it's smooth. Cook for about a minute
- Mix the milk and fresh cream together. Gradually whisk it in. Bring mixture to a boil, stirring at regular intervals until it thickens.
- Season with salt and pepper and set aside
Cooking the Fish
- Preheat Oven to 180 degrees celcius
- Heat 1 tablespoon butter in a pan. Sear the fish on both sides, about a minute per side
- Layer the fish in an ovenproof dish.
- Squeeze the lemon juice over the fish. Sprinkle the chopped spring onion on top
- Pour the sauce over and sprinkle the cheddar cheese on top. Sprinkle a little paprika over the cheese and bake at 180 degrees celcius for 30-40 minutes or until fish is fully cooked.