This lovely creamy oven baked fish is guaranteed to warm up a cold winter's evening, especially when served with fresh salad, a bottle of Riesling, and good company.
We found the original version of this recipe in a book called "Voortrekker Resepte", published in 1988 to commemorate the 150th anniversary of the "Groot Trek" in South Africa. We adapted it a bit to suit our family, but this recipe is still fairly close to the original.
Makes 3 to 4 portions.
- 1 large onion (chopped)
- 500 gram firm white fish fillets such as South African hake, or New Zealand hoki or warehou
- 2 to 3 cloves of garlic, chopped
- 3 eggs
- 2 tablespoons (30 ml) oil
- 2 tablespoons (30 ml) white vinegar, lemon juice or white wine
- 2 tablespoons parsley (finely chopped)
- 1 teaspoon thyme
- 2 teaspoons dill (optional)
- 1 cup (250 ml) grated Cheddar cheese
- Salt and pepper to season to taste
- A decent pinch of cayenne pepper
- Fry onion until translucent.
- Grease an oven dish and place fish fillets in the dish.
- Sprinkle dill and chopped garlic over fish, and then the onion.
- Whisk together the eggs, oil, vinegar or lemon juice or wine, parsley, thyme, salt, and black and cayenne pepper. Add cheese and mix.
- Distribute mixture evenly over fish.
- Bake for 45 minutes at 200°C until lightly browned.
- Serve warm.