Hake & vegetable bake recipe | Hearty & Creamy
This delicious hake and vegetable bake combines tender hake with roasted butternut, carrots, and baby marrow, all topped with a creamy parsley and dill sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Cooking tools:
- Potato masher
- Baking dish
- Roasting pan
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Stove
- Oven
Ingredients
- 2 whole butternuts, peeled and diced
- 2 T olive oil
- Salt
- freshly ground black pepper
- 3 T sunflower oil
- 1 onion, diced
- 3 large carrots, peeled and diced
- 350 g baby marrow, diced
- 2 cloves garlic, finely grated
- 450 g hake medallions, thawed
- 2 T butter
- 2 T sunflower oil
- 3 T cake flour
- 1 L long life full cream milk
- 10 g fresh parsley, roughly chopped
- 10 g fresh dill, roughly chopped
- Salt, to taste
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