You Will Need:

Main Dish

600 g - 700 g very fresh or freshly frozen Hake boned with skin on
Ina Paarman's Masala Spice
2 T (30 ml) canola oil
1 T (15 ml) butter
1 onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) Ina Paarman's White Sauce Powder
1 x 25 g Ina Paarman's Liquid Fish Stock
1 cup (250 ml) boiling water
½ cup (125 ml) fresh cream
¼ cup (60 ml) parsley, chopped
1 cup (125 g) cherry tomatoes, halved
Ina Paarman’s Green Onion Seasoning

Main Dish

600 g - 700 g very fresh or freshly frozen Hake boned with skin on
Ina Paarman's Masala Spice
2 T (30 ml) canola oil
1 T (15 ml) butter
1 onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) Ina Paarman's White Sauce Powder
1 x 25 g Ina Paarman's Liquid Fish Stock
1 cup (250 ml) boiling water
½ cup (125 ml) fresh cream
¼ cup (60 ml) parsley, chopped
1 cup (125 g) cherry tomatoes, halved
Ina Paarman’s Green Onion Seasoning

Method:

Adjust oven shelf to middle position. Preheat the oven to 180 °C. Season the fish with Masala Spice. Warm oil/butter mixture in a heavy based non-stick pan. Lightly fry the fish until golden brown on both sides.

Flake the fish with two forks into large pieces. Keep on one side. Stir-fry the onion pre-seasoned with Green Onion Seasoning, in the same pan, until soft and golden. Sprinkle White Sauce Powder over and stir to blend. Mix Fish Stock with boiling water and cream.

Add to the pan and stir to cook for one minute. Remove from heat. Add parsley and flaked fish. Season tomatoes lightly with Green Onion Seasoning.

To assemble:

Dish fish and sauce into a medium size ovenproof dish. Top with seasoned tomatoes. Toss cubed bread with butter, oil and Masala Spice and sprinkle over the fish. Bake for 15 - 20 minutes until topping is golden.

Variation:

Use Kingklip or Kabeljou.