with carrot and baby spinach
Heart-healthy, 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.
Allergens
Utensils
Tags
Hake
250 grams
Lentils
1 pack(s)
Tomato
2 unit(s)
Dill
5 grams
Onion
1 unit(s)
Baby Spinach
60 grams
Worcester Sauce
1 sachet(s)
Balsamic Glaze
1 sachet(s)
Vegetable Stock
1 sachet(s)
Carrot
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
- Trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 2cm chunks.
- Roughly chop the dill (discard the stalks).
- 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, 8-10 mins, stirring occasionally.
- Meanwhile, drain the lentils in a sieve and rinse until water runs clear.
- Once the veg has softened, add the lentils, tomato, Worcester sauce and balsamic glaze to the pan.
- Stir through the vegetable stock powder along with 50ml water (double for 4p).
- Simmer until the carrots are tender, 4-5 mins.
- Add the spinach to the lentils, stirring until it's wilted.
- Stir through 1 tbsp butter (double for 4p) and dill.
- Season to taste with salt and pepper.
- Place a separate pan over high heat with a drizzle of oil.
- Pat the hake dry with kitchen paper, then season with salt and pepper.
- Once the oil is hot, lay the fish into the pan and fry until golden, 2-3 mins.
- Turn and cook for 2-3 mins on the other side.
- Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Divide the balsamic spinach lentils between plates.
- Arrange the hake on top.
1678
kJ
Energy (kJ)
401
kcal
Energy (kcal)
4.6
g
Fat
0.7
g
of which saturates
44.5
g
Carbohydrate
29.5
g
of which sugars
9.6
g
Dietary Fiber
41.8
g
Protein
0
mg
Cholesterol
3.86
g
Salt
