Gather and prep all of your ingredients. Grate and strain zucchini, pressing it to drain excess water, then set aside.

Steam (or boil) the cauliflower in a pot until it is soft. Add into a food processor with butter, sour cream, cheddar cheese, chives, nutmeg, and salt and pepper to taste. Blend until smooth, then set aside. Pre-heat oven to 400F.

Add olive oil into a pan over medium heat. Once hot, add in the onion and sauté until translucent. Then add in the garlic and cook until fragrant. Once garlic is fragrant, pour in the white wine and allow to reduce by half.

Add in the drained zucchini, heavy cream, lemon zest, parsley and chives.

Simmer for 4-5 minutes, stirring occasionally, until the mixture is thickened. Adjust salt and pepper to taste.

In an 8x12 baking dish, lay out the hake (or cod) fillets. Season with salt and pepper if desired.

Spread the zucchini mixture over the fish, pushing it into any crevices around the fillets.

Evenly spread the cauliflower mash over the top.

Optionally, using a fork, run the prongs along the top of the cauliflower mash to make a lined design. Bake for 40 minutes or until golden brown on the top. If desired, broil for an additional 2-3 minutes for added color.

Once slightly cooled, sprinkle with some fresh parsley and enjoy!