Baked Vegetable and Fish Pudding

O Meu Tempero
Baked Vegetable and Fish Pudding


Here's a rustic dish to make any night of the week for a family dinner, which can be on the table in about an hour. It's filled with fish (hake is called for but any type of lean fish will do) that's well seasoned and sauteed along with vegetables (leek, zucchini, and carrot) until opaque throughout and it flakes easily with a fork. The pudding part involves mixing eggs with mustard and cornmeal.


2 hake fillets
salt (to taste)
5 spice mix (peppers, to taste)
1 garlic cloves
lemon juice (to taste)
olive oil (to taste)
1 leeks (small, thinly sliced, white part only)
1 zucchini (diced)
1 carrots (coarsely grated)
2 eggs
2 teaspoons mustard
2 teaspoons corn flour
cooking spray (to grease)


1Preheat oven to 180°C (approximately 350°F).
2Season fillets with salt, 5 peppers mix, chopped garlic and lemon juice.
3Heat olive oil in a large frying pan and sauté thinly sliced leeks until tender.
4Add diced zucchini, and coarsely grated carrot.
5Season with salt and 5 peppers mix.
6Add hake fillets to the frying pan with the vegetables.
7Cover pan with the lid and cook over low heat for about 10 minutes.
8After cooking the fish, crush it with a fork and mix well with the vegetables.
9Set aside. In a bowl, beat eggs, mustard and corn flour and add to the previous mixture.
10Blend well. Grease a glass baking dish with cooking spray.
11Bake in preheated oven for 20-25 minutes.
12Serve with a green salad, if desired.
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