BAKED CAPE HAKE IN MUSTARD CREAM SAUCE ON MASH
BAKED CAPE HAKE IN MUSTARD CREAM SAUCE ON MASH
BAKED CAPE HAKE IN MUSTARD CREAM SAUCE ON MASH
SHORT DESCRIPTION
Indulge in this comforting dish featuring I&J Deep Water Hake Fillets baked in a rich mustard cream sauce, paired with olives, caper berries, and roasted tomatoes. Served on a bed of mashed potatoes with steamed green beans and peas, this meal is a flavourful and satisfying treat your family will love!
Serves 3
INGREDIENTS
3 x I&J Deep Water Hake Fillets
1 cup (250 ml) cream
2 Tbsp (30 ml) whole grain mustard
200 g cherry tomatoes
100 g black olives
10 caper berries
2 Tbsp (30 ml) olive oil
100 g grated parmesan
2 Tbsp (30 ml) parsley, chopped
3 potatoes, peeled and quartered
2 Tbsp (30 ml) butter
¼ cup milk
Salt & pepper for seasoning
200 g fine green beans
200 g frozen peas
2 Tbsp (30 ml) chopped parsley
METHOD
1.
Pre-heat the oven to 200ï‚°C. Place the I&J Deep Water Hake Fillets in an oven dish, ensuring they do not overlap. Add the tomatoes, mustard, cream, caper berries and olives. Drizzle over olive oil, sprinkle over the Parmesan, and bake at for approximately 25 minutes.
Pre-heat the oven to 200ï‚°C. Place the I&J Deep Water Hake Fillets in an oven dish, ensuring they do not overlap. Add the tomatoes, mustard, cream, caper berries and olives. Drizzle over olive oil, sprinkle over the Parmesan, and bake at for approximately 25 minutes.
2.
For the mash: Place potatoes in a pot of cold water, bring to the boil for 30 mins, drain and mash. Whisk in butter and milk and season to taste.
For the mash: Place potatoes in a pot of cold water, bring to the boil for 30 mins, drain and mash. Whisk in butter and milk and season to taste.
3.
Steam beans and peas for 5 mins.
Steam beans and peas for 5 mins.
4.
Garnish the hake with parsley and serve with the mash and green veg.
Garnish the hake with parsley and serve with the mash and green veg.
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SHORT DESCRIPTION
Indulge in this comforting dish featuring I&J Deep Water Hake Fillets baked in a rich mustard cream sauce, paired with olives, caper berries, and roasted tomatoes. Served on a bed of mashed potatoes with steamed green beans and peas, this meal is a flavourful and satisfying treat your family will love!
INGREDIENTS
3 x I&J Deep Water Hake Fillets
1 cup (250 ml) cream
2 Tbsp (30 ml) whole grain mustard
200 g cherry tomatoes
100 g black olives
10 caper berries
2 Tbsp (30 ml) olive oil
100 g grated parmesan
2 Tbsp (30 ml) parsley, chopped
3 potatoes, peeled and quartered
2 Tbsp (30 ml) butter
¼ cup milk
Salt & pepper for seasoning
200 g fine green beans
200 g frozen peas
2 Tbsp (30 ml) chopped parsley
