Baked Hake with Button Mushrooms and Creamed Leeks

Baked hake button mushrooms creamed leeks recipe Baked hake button mushrooms creamed leeks recipe

Enjoy this hake dish with baked potatoes and some rocket salad.

4 people 12 minutes 60 minutes


  • 1 pinch Black Pepper
  • 50 g Butter
  • 250 g Cherry Tomatoes quartered
  • 1 large Leek washed and finely sliced
  • 1 - Red Onion thinly sliced
  • 1 pinch Salt
  • 150 g SuperValu Button Mushrooms sliced
  • 150 ml SuperValu Cream
  • 4 - SuperValu Hake Fillets (approx. 150g each), skinned and boned
  • 1 bag SuperValu Rocket Leaves
  • 4 - SuperValu Rooster Potatoes


1. Preheat the oven to 200°C/ gas mark 6.

2. An hour before you start cooking the fish, bake four potatoes in the oven for 1 hour.

3. About 10 minutes before the potatoes are ready, place the butter, cream and a pinch of salt and pepper in a medium pot. Bring to the boil, then reduce the heat and add the mushrooms. Cook for 2 minutes. Turn off the heat and stir in the sliced leek.

4. Place the hake in a cooking bag, then spoon over the sauce. Make sure to seal the bag, then place it on a baking tray. Bake in the oven for 10 to 12 minutes, until the hake is cooked through.

5. Meanwhile, place the rocket, red onion and cherry tomatoes in a large bowl and toss to combine.

6. Remove the hake from the oven and carefully open the bag with a scissors. Enjoy with a baked potato and the rocket salad.

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