Vegetables and chunks of hake fillet are simmered in stock, then briefly baked under melting mozzarella cheese.
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1 vegetable stock cube
300g broccoli, cut into florets
2 courgettes, sliced into rounds
1 onion, sliced
1 fennel bulb, diced
560g hake fillets, cut into 2cm pieces
salt and ground black pepper
210g mozzarella cheese, grated
1 tablespoon chopped fresh parsley
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 200 C / Gas 6. Butter a gratin dish.
Bring a large pan of water to the boil. Using a sharp knife, cut an X into the bottom of each tomato. Plunge the tomatoes into the boiling water for a minute. Remove and place in cool water for a minute; then peel and chop.
Add the stock cube, tomatoes, broccoli, courgettes, onion and fennel to the boiling water and simmer for 8 minutes. Remove the vegetables with a slotted spoon to a colander.
Add the fish to the simmering stock and cook for 6 minutes; drain.
Spread the vegetables in the bottom of the gratin dish. Arrange the fish pieces on top of the vegetables. Season with salt and pepper. Sprinkle with the grated mozzarella cheese.
Bake in the preheated oven until the cheese is melted, about 10 minutes. Remove from the oven and sprinkle with the fresh parsley.