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Hake with curried yogurt lentils
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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
Typical values per serving:
This recipe was first published in January 2016.