4 servings
Prep: 10 mins,
Cooking: 30 mins
PARTNER CONTENT with the Marine Stewardship Council.
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Ingredients (8)
1 x 800 g | hake fillets — I&J Deep Water |
1 x 300 g | baby spinach — washed |
1 cup | brown lentils — rinsed |
150 g | full fat plain yoghurt |
4 tbsp | basil pesto |
olive oil | |
fresh basil leaves — roughly torn | |
coarse sea salt and black pepper to taste |
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