Hake is a meaty white fish, able to stand up to flavours more so than more delicate fish like sole and whiting. For this dish I’m roasting the Hake and popping it on a bed of cumin and coriander puy lentils. This recipe can be adapted to whatever what you have available, i.e. cod and sea bass would also be good here, or red mullet if you can get your hands on it. This dish is extremely low in fat as very little oil is used in the cooking and puy lentils are a great iron rich pulse that keep us feeling fuller for longer!! But don’t stick to this recipe either, the fish can be changed, or if you not gone on lentils, perhaps some baby potatoes or some brown rice would also be extremely healthy.
2 Fillets of Hake
100g puy lentils
2 tsp ground cumin
1 tsp ground coriander
Salt & Pepper
1 chopped garlic clove
2 stalks celery, finely chopped
3 carrots finely chopped
½ onion, diced
500mls vegetable stock
2 tbsp chopped coriander
Zest of a lemon
2 tsp olive oil
1 chopped red chilli
Cook the lentils in vegetable stock until soft (usually 30-40 minutes, depending on the lentils)
In a frying pan, sauté the onion, garlic, chilli, celery and carrots with some oil
Drain the lentils and add to the frying pan with the ground spices and stir to combine, add salt and pepper and the chopped coriander.
In the meantime, have your oven preheated to 200 degrees
Mix together the lemon zest, 1 tsp of cumin and 1 tsp of oil in a small bowl
Coat the fish in this mixture and place on an lined baking sheet
Bake in the oven for approx 12 minutes, depending on the size of the fish
To serve, spoon the lentil mixture in the centre of a plate and top with the hake and serve with a lemon wedge, and maybe a side salad.