Another recipe adapted from the NZ Fish and Shellfish Cookbook. Simple, tasty, and definitely
comfort food for cold winter nights…
- 500g medium to firm textured boneless fish fillets (trevally is good, and so is gurnard)
- 3 Tbsp butter (about 50g)
- 3 Tbsp maize cornflour
- 1 ½ cups milk
- 1 bay leaf
- ½ cup grated cheese
- 1 Tbsp lemon juice
- Optional but tasty – half a packet of ‘Boar-free bacon’ cut into small pieces and fried
- Salt and pepper to taste
- ¼ cup grated cheese to mix with breadcrumbs
- ½ cup (or more as needed) dried gluten-free breadcrumbs
- Cut the fish into 2-3cm cubes
- Melt the butter in a saucepan.
- Add the cornflour and stir well until the mix is bubbling.
- Remove from the heat and add the milk, whisking as you go.
- Add the bay leaf and return the pan to the stove, stirring over medium heat until it thickens.
- Remove the bay leaf and discard.
- Add the cubed fish, ½ cup of grated cheese, lemon juice and salt and pepper. Also add the bacon
substitute if using.
- Stir well and transfer to either one large oven dish, or 4 individual ramekins.
- Mix the ¼ cup of cheese with the breadcrumbs and sprinkle over the fish mix.
- Bake at 190-200°C
until the fish is cooked through and the topping is browned.
- Serve with baked potatoes and cooked vegetables or salad of your choice.
Recipe by Judy Mcdonald