Baking fish au gratin, meaning covered with cheese that melts and turns golden brown in the oven, is much more traditional in many cultures that you may think, and for good reason: Turns out even fish tastes better this way, and is especially popular among kids who might otherwise avoid eating it. Here, hake (or grouper or haddock) are surrounded by thinly sliced potatoes in the baking dish and topped with cheese and bacon. Serve with broccoli.
- 6 hake medallions
- potatoes (thinly sliced)
- 3 slices Flemish cheese (or other semi-hard melting cheese, such as Edam or Gouda)
- bacon (diced)
- broccoli (as accompaniment)
- Place frozen hake medallions in a baking dish.
- Arrange potato slices around hake medallions.
- Season with salt and lemon.
- Bake in preheated oven for about 20 minutes.
- Remove baking dish and cover the medallions with cheese slices cut into pieces and bacon cubes.
- Cook broccoli until al dente or to taste.
- Remove from oven when potatoes and bacon are golden.
- To serve, arrange fish on plates with potatoes, bacon and broccoli.