Spiced Hake and Lentils
with carrot and baby spinach
Nutritious, protein-packed, and brimming with flavour, this is one dish you don't want to miss. The spinach and lentils make the perfect bed for a golden fried flaky hake fillet.
Tags:
Under 650 calories
•Eat Me First
•Spicy
Allergens:
Fish
•Celery
Total Time45 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Hake
(Contains Fish)
1 pack(s)
Lentils
1 unit(s)
Onion
60 grams
Baby Spinach
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Carrot
5 grams
Parsley
1 sachet(s)
Harissa Paste
1 sachet(s)
Honey
1 pack(s)
Passata
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2045 kJ
Energy (kcal)489 kcal
Fat8 g
of which saturates1 g
Carbohydrate54 g
of which sugars36.4 g
Dietary Fiber11.8 g
Protein41.6 g
Cholesterol0 mg
Salt5.33 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- Trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Halve, peel and thinly slice the onion.
- Pat the hake dry with kitchen paper then season with salt and pepper.
- Roughly chop the parsley (discard the stalks).
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion and carrot. Season with salt and pepper.
- Fry until soft and sweet, stirring occasionally, 4-5 mins.
3
- Meanwhile, drain and rinse the lentils in a sieve.
- Once the veg has softened, add the lentils.
- Stir through the passata and vegetable stock powder along with 50ml water and ½ tsp sugar (double both for 4p).
- Simmer until the carrots are tender, 8-10 mins.
TIP: Add more water if the lentils become too dry!
4
- Add the spinach to the lentils, stirring until it's wilted, 1-2 mins.
- Mix in 1 tbsp butter (double for 4p) along with the parsley.
- Season to taste with salt and pepper.
5
- Place a separate pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, lay the fish into the pan and fry on one side until golden, 3-4 mins.
- Turn and cook on the other side, a further 3-4 mins.
- Add 2 tbsp butter (double for 4p) and harissa to the pan.
- Cook for 1-2 mins, ensuring the fish is cooked through and well coated on both sides with the harissa butter. IMPORTANT: Fish is cooked when opaque in the middle.
6
- Divide the spinach lentils between plates and place the hake on top,
- Pour over any harissa butter remaining in the pan.
- Finish with a drizzle of honey.
