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Creamy Leek and Hake Bake with Three Cheese Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

43.9g

Energy (kJ)

1588kJ

Energy (kcal)

379kcal

Carbohydrate incl. fibre (g)

5.6g

Carbohydrate excl. fibre (g)

4.9g

Sugar (g)

1.6g

Fibre (g)

0.7g

Fat (g)

20.3g

Saturated fat (g)

6.8g

Unsaturated fat (g)

9.0g

Monounsaturated fat (g)

7.9g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.0g

Cholesterol (mg)

74mg

Sodium (mg)

405mg

Salt (g)

1.02g

Vitamin A (IU)

942IU

Vitamin C (mg)

6.4mg

Calcium (mg)

210mg

Iron (mg)

1.02mg

Potassium (mg)

98mg

Total

175.4g

6351kJ

1515kcal

22.2g

19.6g

6.3g

2.7g

81.4g

27.0g

36.0g

31.5g

4.4g

0.0g

296mg

1622mg

4.07g

3769IU

25.5mg

839mg

4.07mg

391mg

  • 300 g (about 20) baby leeks, halved, lengthways and washed
  • 30 ml olive oil
  • 1 clove of garlic, finely chopped
  • 4 x 200 g hake fillets
  • a small handful of parsley, chopped
  • 1 sachet of Knorr Three cheese sauce
  • 250 ml boiling water
  • 75 g grated mozzarella
  • fresh parsley and lemon wedges to serve