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Bookmark Recipe

Hake, Broccoli and Cheddar Cheese Bake

This recipe is perfect as a starter or a main course. If serving as a starter just use individual serving dishes instead of the large baking dish.

4 people
20 min

Ingredients

  • 700g hake, skinned, boned and cut into 4cm chunks
    200g broccoli, cut into small florets
    Salt and freshly ground black pepper
    300ml light cream
    200ml fish or vegetable stock
    1 tablesp. Dijon style mustard
    2 cloves garlic, peeled and chopped
    2 bay leaves
    150g grated cheddar cheese
    1 tablesp. capers

     

  • Topping
    25g butter
    50g stale white breadcrumbs 
    2 tablesp. chopped parsley

Main

  • 700g hake, skinned, boned and cut into 4cm chunks
    200g broccoli, cut into small florets
    Salt and freshly ground black pepper
    300ml light cream
    200ml fish or vegetable stock
    1 tablesp. Dijon style mustard
    2 cloves garlic, peeled and chopped
    2 bay leaves
    150g grated cheddar cheese
    1 tablesp. capers

     

Topping

  • Topping
    25g butter
    50g stale white breadcrumbs 
    2 tablesp. chopped parsley

Method

Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well.  Transfer to an ovenproof baking dish (approximately 24cm x 24cm).  Set aside while you prepare the sauce.

Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil.  Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.

In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.

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Method

Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well.  Transfer to an ovenproof baking dish (approximately 24cm x 24cm).  Set aside while you prepare the sauce.

Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil.  Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.

In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.

Serving Suggestions

Steamed potatoes and tomato salad