Cooking time: 20 minutes
700g hake, skinned, boned and cut into 4cm chunks
200g broccoli, cut into small florets
Salt and freshly ground black pepper
300ml light cream
200ml fish or vegetable stock
1 tablesp. Dijon style mustard
2 cloves garlic, peeled and chopped
2 bay leaves
150g grated cheddar cheese
1 tablesp. capers
50g stale white breadcrumbs
2 tablesp. chopped parsley
Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.
Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.
In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.