This cheesy hake bake was something I put together late last year after being inspired by this blogger.

It may not be the healthiest way to serve fish (neither is that deep fried hake and slap chips you’re eating) but it’s homey comfort food.

The blogger served this with rice. I opted for stir fried veg and baby potatoes instead.
I also adapted the recipe slightly and used what I had at hand. As usual I only skimmed the recipe while at work and had to remember/improvise when I got to the kitchen later that day.

Cheesy Hake Bake

What I used:
6 hake fillets
1 tbsp fish masala paste
4 tbsp butter
4 tbsp flour
2 cups warm milk
1 cup cheddar cheese, grated
Salt and pepper to taste

How I made it
– Rub hake with the fish masala paste. If the past isn’t salty, add a little salt. Place fillets in an ovenproof dish.

– In a saucepan, melt butter over low-to-medium heat on the stove. Whisk in flour, salt and pepper to form a roux. Cook until bubbly. Whisk milk into roux mixture. For smoothness, it’s best to add a little milk, stir/whisk until fully incorporated into the sauce, then repeat. Whisk until smooth and lumpfree. Stir in the grated cheese until it’s all well combined.

– Pour sauce over fillets.

– Bake in a preheated at 180˚C for 20 – 30 minutes until the fish is firm to the touch.

* Served with baby potatoes and stir fried vegetables.

Stir fried vegetables

What I used:
Half a red onion, sliced
2 carrots, julienned
4 courgettes, julienned
Half a red pepper, sliced
2 cloves garlic
1 chopped up chilli
1 tbsp oil
Salt and pepper

How I made it:
Heat a wok. Pour in oil. Add garlic, followed by onions and red pepper. Stir fry until slightly softened before adding carrots and courgettes. Season to taste. You could even add soy sauce instead of salt.