Hake and Cider Bake is quick and easy to prepare. The cider blends well with the fish to produce a tasty family supper.
Serve with broccoli and buttered noodles.
1 teaspoon butter
1 lb. hake, filleted and cut into
6 shallots, chopped
2 large apples, peeled, cored and sliced
8 fl. oz. dry cider
½ teaspoon dried marjoram
½ teaspoon dried tarragon
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons fresh white breadcrumbs
2 tablespoons grated Cheddar cheese
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C). With the butter, lightly grease a medium-sized flameproof cas- serole.
Place the hake pieces in the casserole and arrange the shallots and apple slices on top. Pour the cider over the fish and sprinkle it with the marjoram, tarragon, salt and pepper. Cover the casserole and place it in the centre of the oven. Bake for 20 minutes.
Preheat the grill to moderate.
Remove the casserole from the oven and sprinkle the breadcrumbs and cheese over the fish mixture. Place the casserole under the grill and cook for 3 to 4 minutes or until the topping is crisp and golden. Serve immediately.