Cajun Hake Recipe – Creamy Cheddar & Paprika Baked Fish

Last Updated on 2 months by Neha Deshmukh

Cajun Hake Recipe – Creamy Cheddar & Paprika Baked Fish

Hey everyone! I’m so excited to share this recipe with you. I stumbled upon a similar dish during my travels, and I’ve been tweaking it ever since to create something truly special – a creamy, cheesy, and wonderfully spiced baked hake that’s surprisingly easy to make. It’s become a real crowd-pleaser at my place, and I think you’ll love it too!

Why You’ll Love This Recipe

This Cajun Hake is the perfect weeknight dinner, but it feels fancy enough for a weekend treat. It’s quick to prepare, takes about 40 minutes total, and the combination of the flaky fish, creamy sauce, and that little kick of Cajun spice is just divine. Plus, it’s a great way to get some healthy fish into your diet!

Ingredients

Here’s what you’ll need to whip up this delicious Cajun Hake:

• 600 grams hake or any white fish fillets
• 2 tspn garlic, minced
• 2 tspn Cajun spice blend
• 1 tbsp butter (for marinating)
• 2 spring onions, chopped
• 0.75 cup cheddar cheese, grated
• A little sprinkle of paprika
• 1 tbsp butter (for sauce)
• 1 tbsp all-purpose flour
• 0.5 cup milk
• 0.5 cup fresh cream
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Cajun Spice Blend: Cajun spice originated in Louisiana, inspired by French, Spanish, African, and Native American cuisines. You can find pre-made blends easily, or make your own! The heat level varies, so adjust to your preference. I sometimes add a pinch of smoked paprika to mine for extra depth.
• Hake/White Fish: Hake is fantastic here – it’s flaky and mild. But feel free to substitute with cod, haddock, or even basa. Just make sure it’s a firm white fish that won’t fall apart during baking.
• Cheddar Cheese: We love a good sharp cheddar in India, and it works beautifully here. You could also experiment with other cheeses like Monterey Jack or even a little Parmesan for a different flavour profile. Regional variations in India mean you might find slightly different cheddar flavours, so use what you enjoy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F).
2. In a bowl, rub the Cajun spice and minced garlic all over the hake fillets. Pop them in the fridge for about 30 minutes – this lets the flavours really sink in.
3. While the fish is marinating, let’s make the sauce. Melt 1 tbsp of butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly, until it forms a smooth paste (this is called a roux!).
4. Gradually whisk in the milk and fresh cream. Keep whisking! Bring the sauce to a boil and let it simmer until it thickens – about 5-7 minutes. Season with salt and pepper to taste.
5. Now, heat another tbsp of butter in a pan and sear the marinated fish for about 1 minute per side. You don’t need to cook it through, just get a nice golden colour.
6. Layer the seared fish in an ovenproof dish. Squeeze a little lemon juice over the top, then sprinkle with chopped spring onions.
7. Pour the creamy sauce over the fish, then generously sprinkle with grated cheddar cheese and a little paprika.
8. Bake for 30-40 minutes, or until the fish is cooked through and the cheese is golden and bubbly. The sauce should be bubbling around the edges too!

Expert Tips

• Don’t overcook the fish! It should be flaky and moist, not dry and rubbery.
• For a richer sauce, use full-fat cream.
• If the sauce gets too thick, add a splash more milk.
• A squeeze of fresh lemon juice at the end brightens up the flavours beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply swap the all-purpose flour for a gluten-free flour blend. Cornstarch also works well!
• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper to the Cajun spice blend. My friend, Priya, loves to add a finely chopped green chilli to the marinade.
• Festival Adaptations: This is a lovely dish for Christmas or New Year’s. I’ve served it with roasted vegetables and a side of rice for a festive feast.

Serving Suggestions

This Cajun Hake is fantastic served with:

• Steamed rice
• Roasted vegetables (broccoli, carrots, and potatoes are great choices)
• A simple green salad
• Crusty bread for soaking up that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

• Is Hake a sustainable fish choice? It depends on where it’s sourced from. Look for hake that’s certified by the Marine Stewardship Council (MSC) to ensure it’s sustainably caught.
• Can I use another type of cheese? Absolutely! Monterey Jack, Gruyere, or even a little Parmesan would be delicious.
• What if I don’t have fresh cream? You can use half-and-half or even evaporated milk, but the sauce won’t be quite as rich.
• How can I adjust the spice level? Start with a smaller amount of Cajun spice and add more to taste.
• Can this be made ahead of time? You can marinate the fish and make the sauce ahead of time. Just assemble and bake when you’re ready to eat!