by Marike Gevers
Prep: 10 minutes | Cook: 30 minutes | Serves: 2 people
2 pieces of hake
1 large onion – finely chopped
3 cups of frozen peas – thawed
1 cup of mozzarella
2 spring onions – finely chopped
1 cup of vegetable stock
1 clove garlic
5 sprigs of fresh origanum
4 tbsp of butter – melted
Salt to taste
Preheat oven to 200°C. Add fish to an ovenproof dish. Mix 2 tablespoons of butter with the origanum and pour over fish. Sprinkle mozzarella over the fish and add the spring onions. Bake for 20 minutes.
Add olive oil to a sauce pan. Saute onion and garlic on a medium-heat to golden brown. Add peas and stock and cook for 5 minutes. Drain excess stock and add 2 tablespoons of butter. Use a stick- or hand blender to puree peas.
Optional: Grate parmesan over fish. If preferred serve with mash potato.