Creamy Baked Fish

Prep Time:

15 Minutes

Cook Time:

45 - 60 Minutes

Serves:

4 - 6 Servings

Cook-in-Sauce:

Chicken à la King

A HERITAGE WE CAN BE PROUD OF...

Baked fish has its origins in Sicily where fresh fish is abundant. Often combined with potatoes and a creamy sauce and then baked, this dish is loved all over the world.

INGREDIENTS

4 - 5 Potatoes, sliced thinly
600g Frozen hake, defrosted
1 Green pepper, sliced
1 Onion, finely chopped
2 tsp Fresh parsley
1 Tbsp Corn flour
250ml Maas or milk
1 cup Cheese, grated
Salt & pepper to taste
1 IMANA Chicken à la King Cook-in-Sauce

METHOD

Preheat the oven to 180°C.
Boil potatoes until almost cooked through.
Place fish in a casserole dish and arrange the green pepper and onion on top.
Season the fish with parsley, salt and pepper before layering the sliced potatoes on top.
Mix IMANA Chicken à la King Cook-in-Sauce powder, corn flour and maas or milk together until smooth.
Spoon the mixture over the potatoes.
Sprinkle with cheese and bake for 30 - 40 minutes until golden.