Hake with Mushroom Sauce

Name: Hake with Mushroom Sauce
Prep time: 10
Cook time: 40
Yield: 4
Cuisine: Irish
Ingredients: 4 hake fillets about 175g each, skinned and boned; salt & pepper; 1 tbsp parsley, chopped; 2 tbsp butter; 1/2 onion, finely chopped; 250g mushrooms, sliced; Juice of half a lemon; 2 tbsp flour; 200ml milk; 50ml cream; 4 tbsp breadcrumbs; 1 tbsp grated cheese; 1 tbsp paprika; To serve:; Wholemeal bread and steamed broccoli

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Ingredients

4 hake fillets about 175g each, skinned and boned
salt & pepper
1 tbsp parsley, chopped
2 tbsp butter
1/2 onion, finely chopped
250g mushrooms, sliced
Juice of half a lemon
2 tbsp flour
200ml milk
50ml cream
4 tbsp breadcrumbs
1 tbsp grated cheese
1 tbsp paprika
To serve:
Wholemeal bread and steamed broccoli

Instructions

Preheat the oven to 180°C/350°F/gas mark 4.
Season the hake with a little salt and pepper and place in a single layer in a buttered baking dish. Sprinkle over the parsley.
Heat the butter in a saucepan over a medium heat and fry the onion for a couple of minutes. Turn down the heat if it begins to brown. Add in the mushrooms and lemon juice and cook for five minutes, stirring occasionally. Stir in the flour and allow to cook for a minute or two then blend in the milk and cream. Increase the heat and simmer the sauce for a couple of minutes, stirring all the time. Season to taste.
Pour the sauce over the fish, then sprinkle on the breadcrumbs, grated cheese and paprika. Bake in the preheated oven for 18-20 minutes. Serve with wholemeal bread and broccoli.