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#WFD – Garlic and Herb Hake Fillets with Lentils and Rice
Serve the hake with the rice, lemon wedges and a side salad.
POLOKWANE – Making healthy dishes doesn’t mean the dishes have to be boring.
You can make a delicious and nutritious meal without having to miss out on your favourite ingredients.
What’s for Dinner suggests replacing rice with wild or brown rice for a more nutritious alternative.
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.
