Creamy Fish Casserole with Mushrooms and Peppers Served with Brown Rice

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30 ml (2 tbsp) butter

600 g hake fillets, skinned – can use frozen

30 m (2 tbsp) oil

5 ml (1 tsp) minced garlic

1 onion, diced

1 green pepper, diced

1 punnet button mushrooms, halved and sliced

½ packet mushroom soup

500 ml (2 cups) warm milk

250 ml (1 cup) cream

Bunch of Italian parsley

15 m (1 tbsp) lemon juice

Salt and pepper

250 ml (1 cup) grated mozzarella cheese

4 cups cooked Spekko Saman Brown Rice

Heat the oven to 180 ºC.
Heat the oil in a cast iron pot. Add the onion, sauté until soft. Add the garlic, green pepper, button mushrooms and hake fillets. Leave to cook on a low heat.
Mix the soup powder with the warm milk and add to the fish. Stir until all the lumps are dissolved. Pour in the cream, add half the parsley and a tablespoon of lemon juice. Season.
Cover with grated mozzarella cheese and bake in the oven for 20 minutes.
Serve with the brown rice.

Spekko tips for caterers

This fish dish is easy to cook and can be multiplied successfully.
Keep warm on the buffet while people help themselves.
Always buy fish from the most reputable supplier and remember to keep frozen until just before using.