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