Grilled hake with herbed lentils

the Marine Stewardship Council
4 servings Prep: 10 mins, Cooking: 30 mins By Food24
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

Method:

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

 

 



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.