At times it is necessary to pre-prepare meals and just pop them into the oven when needed. A customer recently asked for a couple of ideas, as she works in the evening but would still like her family to eat fish. The recipe that follows is ideal. It can be prepared in the morning or the night before, stored in the fridge and simply popped into the oven for 10 minutes when ready to eat. I’ve used fresh Hake but any white fish would be delicious, including Cob, Cape Salmon or Kingklip.
Hake 700 – 800gr cut into portions (Ask your Fishmonger to remove the skin and bones)
4 – 5 potatoes
1 bulb fennel, very thinly sliced (the fennel is optional, I’m just adding it to all my dishes as it’s currently in season)
125ml white wine or chicken/fish stock
3 slices of white bread, processed into fresh crumbs
50g Pecorino or Parmesan cheese, finely grated
handful chopped parsley
2 cloves garlic crushed
- Boil the potatoes until just cooked, cool slightly, peel and slice into rings.
- Grease an oven proof dish; lay the potatoes in the dish, season with salt and pepper.
- Sprinkle the fennel slices over the potatoes.
- Place the fish on top of the potatoes and season with salt and pepper.
- Combine the cream and wine, pour over the fish (This would be a good time to pop the dish in the fridge if you’re prepping beforehand.)
- Mix bread crumbs, cheese, parsley and garlic together and sprinkle on top of the fish.
- Bake in the oven at 180 until toping is brown and crisp and the fish is cooked (flakes when gently separated) about 10 – 15 minutes, depending on the thickness of the fish)
Delicious served with a salad or steamed vegetables.