Oven Baked Kabeljou with Cheese and Nuts

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Serves 4

With only 5 ingredients you can create magic! A friend who caters for business lunches often uses this recipe.

700-800 g (about 4 good portions) of kabeljou or stock fish
Ina Paarman's Lemon & Black Pepper Seasoning
1 T (15 ml) flour
1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
½ cup (125 ml) pecan nuts, chopped

Pre-heat the oven to 220°C.

Season the fish and dust it with flour. Arrange in a single layer in a well buttered ovenproof dish. Bake open for 10 minutes. Spread the cheese sauce over the half baked fish with the back of a spoon. Sprinkle nuts over. Bake for a further 10 minutes. Delicious served with buttered parsley potatoes and a green salad dressed with our French or Herb dressing.

CHEF'S TIP:
Replace the Lemon and Black Pepper Seasoning with Green Onion Seasoning. Extra cheese can also be added if desired.