|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|
|fresh basil leaves — roughly torn|
|coarse sea salt and black pepper to taste|
Preheat the oven to 220°C and line a baking sheet with foil or baking paper. Lightly rub each I&J Deep Water Hake fillet with a little olive oil and arrange on the baking sheet. Grill the hake for 20-25 minutes or until flaky and cooked through.
Meanwhile, cook the lentils as per the packet instructions. Once cooked and drained of any excess liquid, add in the spinach and cook down until wilted. Remove the pot from the heat and stir in the basil pesto, torn basil leaves and yoghurt.
Serve the herbed lentils topped with the grilled hake fillets and some crusty bread.
For seafood that’s good for you and the ocean too, choose sustainable seafood with the MSC blue fish label and Heart Mark logo. More at https://www.msc.org/south-africa/
Recipe published with permission by Georgia East