75g butter, chopped
1 small onion, finely chopped
3 cloves garlic, crushed
1/3 cup plain flour
2 ½ cups milk
1 tablespoon Dijon mustard
1 cup grated Tasty cheese
1/3 cup finely chopped fresh parsley
700g frozen Hoki fillets (skin off), thawed, cut into 5cm pieces
Lemon wedges, to serve
1 cup basmati rice
1 small chicken-style stock cube, crumbled
½ cup finely grated parmesan
1 egg, lightly beaten
25g butter, melted
To make topping, place rice in a medium saucepan. Stir in 11/3 cups water and stock cube. Bring to boil. Cover with lid. Gently boil for about 10 minutes, or until tender. Remove. Stand, covered, for a further 10 minutes. Transfer to a large bowl. Cool for 10 minutes. Stir in parmesan, egg and butter.
Melt butter in a medium saucepan over a medium heat. Add onion and garlic. Cook, stirring, for about 3 minutes, or until soft. Add flour. Stir for 1 minute. Remove from heat.
Slowly whisk in milk and mustard. Return to heat. Cook, stirring over a medium to high until sauce is boiling and thickened. Season with salt and pepper. Stir in cheese and parsley.
Arrange fish in an oval ovenproof dish (10-cup capacity). Pour over sauce. Spoon over topping.
Cook in a hot oven (200C) for about 40 minutes, or until fish is cooked and topping is golden and crisp.
Serve with lemon wedges.