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    • Hake and Broccoli Bake

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Hake and Broccoli Bake is a delicious and nutritious dish that is easy to prepare and can be enjoyed by the whole family. It is a great way to introduce fish into your diet and provide a healthy dose of vegetables. This recipe is full of flavour, with the hake and vegetables cooked in a white wine and vegetable broth sauce, topped with fresh Parmesan cheese and breadcrumbs for a delicious crunch. It is sure to be a hit with everyone!  
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    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 onion, chopped
    • 2 carrots, sliced
    • 2 celery stalks, sliced
    • 1 head of broccoli, chopped
    • 1 pound hake fillets, cut into chunks
    • 1/2 cup white wine
    • 1/2 cup vegetable broth
    • 1/4 cup freshly grated Parmesan cheese
    • 1/4 cup breadcrumbs
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Method

    • Hake and Broccoli Bake – Step-by-Step Method
    • Preheat your oven to 190°C (375°F) and lightly grease a baking dish.
    • Bring a medium pot of salted water to a boil.
    • Add the chopped broccoli and blanch for 2 minutes, then drain and set aside.
    • Heat 2 tablespoons olive oil in a large skillet over medium heat.
    • Add the minced garlic, sauté for 30 seconds until fragrant.
    • Add the chopped onion, sliced carrots, and sliced celery to the skillet.
    • Sauté vegetables for 5–7 minutes until softened but not browned.
    • Add hake fillet chunks to the skillet and season generously with salt and pepper.
    • Pour in the white wine and vegetable broth, bringing everything to a gentle simmer.
    • Simmer hake and vegetables for 3–4 minutes, just until the fish begins to turn opaque.
    • Remove the skillet from heat.
    • Arrange blanched broccoli evenly on the bottom of the prepared baking dish.
    • Spread the hake and sautéed vegetables (with their juices) evenly over the broccoli.
    • In a small bowl, toss breadcrumbs with grated Parmesan and chopped parsley.
    • Season breadcrumb mixture lightly with salt and pepper.
    • Sprinkle breadcrumb topping evenly over the fish and vegetables.
    • Place the baking dish in the preheated oven.
    • Bake uncovered for 18–22 minutes, until the topping is golden and the bake is bubbling at the edges.
    • Remove from oven and let rest 5 minutes before serving.
    • Plate individual portions, ensuring both fish and vegetable layers are visible.
    • Garnish with extra fresh parsley if desired; serve hot, accompanied by a simple green salad or lemon wedges.