Creamy Fish Casserole with Mushrooms and Peppers Served with Brown Rice | Spekko Rice
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Creamy Fish Casserole with Mushrooms and Peppers Served with Brown Rice

Creamy Fish Casserole with Mushrooms and Peppers Served with Brown Rice

Chef Siwe Hlope developed this recipe for Spekko Rice. It is an ideal dish for a family dinner.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    30 ml (2 tbsp) butter

    600 g hake fillets, skinned – can use frozen

    30 m (2 tbsp) oil

    5 ml (1 tsp) minced garlic

    1 onion, diced

    1 green pepper, diced

    1 punnet button mushrooms, halved and sliced

    ½ packet mushroom soup

    500 ml (2 cups) warm milk

    250 ml (1 cup) cream

    Bunch of Italian parsley

    15 m (1 tbsp) lemon juice

    Salt and pepper

    250 ml (1 cup) grated mozzarella cheese

    4 cups cooked Spekko Saman Brown Rice

     

Method

     

    1. Heat the oven to 180 ºC.
    2. Heat the oil in a cast iron pot. Add the onion, sauté until soft. Add the garlic, green pepper, button mushrooms and hake fillets. Leave to cook on a low heat.
    3. Mix the soup powder with the warm milk and add to the fish. Stir until all the lumps are dissolved. Pour in the cream, add half the parsley and a tablespoon of lemon juice. Season.
    4. Cover with grated mozzarella cheese and bake in the oven for 20 minutes.
    5. Serve with the brown rice.

    Spekko tips for caterers

    1. This fish dish is easy to cook and can be multiplied successfully.
    2. Keep warm on the buffet while people help themselves.
    3. Always buy fish from the most reputable supplier and remember to keep frozen until just before using.