Hake with curried yogurt lentils


2 hake fillets (about 120g each), from the fish counter
250g frozen essential Waitrose Whole Leaf Spinach
1 tbsp Madras curry paste
400g can essential Waitrose Lentils, drained and rinsed
150g natural yogurt


1. Preheat the oven to 200°C, gas mark 6. Place the hake on a small baking tray, cover loosely with baking parchment and bake for 25 minutes.

2. Meanwhile, cook the spinach in a saucepan with 1 tbsp water for 5-6 minutes or until defrosted. Stir in the curry paste and cook
for a minute, then add the lentils and heat through for 1-2 minutes.

3. Remove from the heat, stir in the yogurt and season to taste. Serve topped with the hake fillets. 

2 of your 5 a day

low in fat


Hake with curried yogurt lentils
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,473kJ
Fat 11g
Saturated Fat 1.3g
Carbohydrate 25.4g
Sugars 8.1g
Protein 37.3g
Salt 1.3g
Fibre 11.6g

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4 stars

Average user rating Based on 11 ratings

This recipe was first published in Thu Jan 14 12:10:00 GMT 2016.