Herb Roasted Hake with Tomatoes & Lentils



  • ¼ cup dry lentils
  • ¼ bay leaf
  • 170g hake fillet- raw
  • ¼ tsp fennel seeds
  • 2 pieces thyme
  • 1 sprig rosemary
  • To taste – black pepper
  • 2 tsp olive oil
  • ¼ leek
  • ½ large carrot
  • ¼ piece celery stalk
  • ½ garlic clove
  • 30ml chicken stock
  • ¼ tbsp Dijon mustard
  • ½ tsp red wine vinegar
  • ¼ cup cherry tomatoes

1. Place lentils in a medium saucepan and cover with 3 inches of cool water. Add the bay leaf and bring to a boil over high heat. Turn the heat to medium-low and cook at a low bubble, uncovered, for 15 minutes, or until the lentils are just tender. Drain and remove the bay leaf.
2. Rub the hake fillets all over with the fennel seed, half the thyme, half the rosemary and pepper, to taste, and set aside.
3. Heat the oven to 220°C.
4. In a large skillet, heat 1 tbsp of the oil over medium heat. Add the leek, carrots, and celery and sauté for 4 minutes, or until softened. Add the garlic and sauté about half a minute longer. Add the lentils and the rest of the thyme and rosemary and season with about ¼ teaspoon of pepper. Sauté a minute to blend the flavours. Add the stock and mustard. Give it a good stir and simmer, uncovered, for about 2 minutes. Turn off the heat and add the vinegar.
5. In an ovenproof skillet (cast iron is perfect), heat the remaining 1 tsp oil over medium-high heat. When it’s hot, add the hake and brown on both sides. Scatter the tomatoes around the fish. Transfer to the oven and roast until the fish is just cooked through--6 to 8 minutes, depending on its thickness. Take the fish from the oven and cut into thick slices on an angle.
6. Put the lentils into a bowl. Place the fish slices on top. Garnish with 5 tomatoes and top with rosemary sprig.


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