Baked Hake Pie with Golden Potatoes, Creamy Corn, and Warm Cilantro Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with 1 teaspoon of the vegetable oil and set aside.

2. 2

   Boil the potatoes in water with half of the salt for 8 to 10 minutes, just until barely tender but still firm. Drain well and toss with 1 tablespoon vegetable oil, a pinch of black pepper, and half of the dried oregano. Set aside.

3. 3

   In a large skillet over medium heat, melt half of the butter with 1 tablespoon vegetable oil. Add the onion, red bell pepper, and half of the garlic. Cook for 5 to 6 minutes until softened. Season with ground cumin, half of the merken, a pinch of salt, and black pepper.

4. 4

   Add the hake pieces to the skillet, pour in the white wine, and add 1 tablespoon lemon juice. Cook for 4 to 5 minutes over medium heat, turning gently, until the fish is just cooked and flakes easily. Remove from the heat, break into medium flakes, and combine with the vegetables in the skillet.

5. 5

   In a small saucepan over medium heat, add the remaining butter and the remaining garlic. Cook for 30 seconds. Stir in the corn, milk, and cream. Cook for 5 to 7 minutes, stirring, until the corn is tender and the mixture is lightly creamy. Season with the remaining dried oregano, a pinch of salt, and black pepper.

6. 6

   Spread the hake mixture into the baking dish. Spoon the creamy corn on top. Arrange the potato slices over the surface in slightly overlapping layers and finish with the shredded cheese.

7. 7

   Bake at 220 °C / 425 °F for 22 to 25 minutes, until the cheese is melted, the potatoes are golden at the edges, and the filling is bubbling.

8. 8

   While it bakes, make the warm pebre. In a small skillet over low heat, warm 1 teaspoon vegetable oil for 20 seconds. Add the tomato, green onion, cilantro, remaining lemon juice, remaining merken, and a pinch of salt. Cook for just 1 minute to warm through without completely breaking down the tomato.

9. 9

   Remove the pie from the oven and let it rest for 5 minutes. Serve each portion with a spoonful of warm cilantro pebre on top.