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Butter for greasing
1 kg skinless, boneless hake portions
Salt & freshly ground black pepper to taste
Juice of half a lemon
250 ml LANCEWOOD® Sauce Delight™ White Sauce
250 ml LANCEWOOD® Sour Cream
250 ml LANCEWOOD® Cheddar, grated
125 ml milk
30 ml wholegrain mustard
3 spring onions, chopped
60 ml flat leaf parsley, chopped
750 g steakhouse cut oven chips
Preheat the oven to 180°C. Grease a 24 cm x 30 cm in diameter baking dish with butter.
Arrange the fish inside, sprinkle with seasoning and drizzle with lemon juice.
Mix the white sauce, sour cream, cheese, milk, wholegrain mustard, spring onions and parsley together.
Spoon on top of the fish and spread out evenly. Bake for 30 minutes until the fish is just cooked. Remove from the oven and set aside. Adjust oven temperature to 220°C.
Arrange the oven chips on a baking sheet and bake for 10 – 12 minutes until golden and crispy. Remove from the oven. Lower temperature to 180°C.
Arrange chips on top of the fish. Sprinkle with a little salt and bake for a further 10 minutes.
Serve immediately with lemon wedges, vinegar and tomato sauce.
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