Chilean Zapallo Squash and Hake Bake with Merkén Oat Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the olive oil.

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   2. Place the zapallo squash and potatoes in a pot with water and a pinch of salt. Cook for 15 to 18 minutes, until very tender. Drain well.

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   3. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion for 6 minutes until translucent. Add the garlic and cook 1 minute more. Stir in the oregano, half of the merkén, and a pinch of black pepper. Remove from the heat.

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   4. In another skillet or shallow saucepan, add the broth or water and bring to a gentle simmer. Add the hake, cover, and cook for 5 to 7 minutes, until just cooked and easily flaked. Remove the fish, let it cool slightly, and flake it, checking for any bones. Reserve 60 ml / 1/4 cup of the cooking liquid.

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   5. Mash the hot zapallo squash and potatoes into a rustic purée. Mix with the milk, butter, beaten eggs, 80 g / 2/3 cup of the chanco cheese, the reserved cooking liquid, 1 teaspoon salt, and some black pepper.

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   6. Fold the sautéed onion, flaked hake, and chopped parsley into the purée. Mix gently until combined without breaking up the fish too much. Adjust salt and pepper.

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   7. Transfer the mixture to the prepared baking dish and smooth the top with a spoon.

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   8. In a small bowl, mix the oats, the remaining chanco cheese, the remaining 1 tablespoon olive oil, and the rest of the merkén. Scatter this crust evenly over the bake.

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   9. Bake at 200 °C / 400 °F for 25 to 30 minutes, until set around the edges, piping hot in the center, and golden on top. For deeper color, broil for 2 to 3 additional minutes, watching closely.

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    10. Let rest for 5 minutes before serving so it firms up and slices more neatly.