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#WFD – Garlic and Herb Hake Fillets with Lentils and Rice
Replace rice with wild or brown rice for a more nutritious alternative
POLOKWANE – When it comes to fish dishes, adding the right seasoning is important for a delicious dish.
Garlic and lemon are the perfect combination for fish and are a popular pair in most dishes.
Ingredients
- 4 large hake fillets (free from skin and bones)
- 150ml cake flour
- 1 x KNORR Creamy Garlic and Herb Potato Bake
- 2 eggs, lightly beaten
- oil (for frying)
- 250g button mushrooms, sliced
- 1 clove garlic, crushed
- 50g chives, finely chopped
- 2 cups rice, boiled and drained
- 1 tin lentils, drained
- 15ml basil pesto
Method
- Heat oil in a deep frying pan or pot.
- In a bowl mix together the cake flour and the contents of the sachet of KNORR
- Garlic and Herb Potato Bake.
- Dip the hake into the egg first and then into the flour mixture and repeat.
- Lightly fry the hake until the crust is a light golden brown.
- Remove hake from oil and allow to drain on paper towel.
- To prepare the rice sauté the mushrooms, garlic and chives in a pan until cooked then stir this together with the lentils and basil pesto into the cooked rice.
- Serve the hake with the rice, lemon wedges and a side salad.
- Replace rice with wild or brown rice for amore nutritious alternative
This recipe was provided by What’s for Dinner.
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