Skip to content
Looking for something?

Creamy Fish Bake with Pepper and Feta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 5ml Robertsons Mixed Herbs
  • 1 sachet KNORR Black Pepper Sauce
  • 150ml milk
  • 150ml plain yoghurt
  • 450g hake fillets, defrosted
  • 250g button mushrooms, sliced
  • red pepper, finely sliced
  • 75g feta cheese, crumbled (1 round)
  • 1 Preheat oven to 180°C.
  • 2 Arrange hake fillets in an oven proof dish.
  • 3 In a bowl mix together the yoghurt, milk and KNORR Black Pepper Sauce until well combined.
  • 4 Pour the sauce over the hake fillets and layer the mushrooms and red pepper on top.
  • 5 Top with crumbled feta cheese and cook in the oven for 30 minutes until golden brown and the sauce has set.