Roasted Hake on Tomato & Mushroom Lentils Recipe

We’re thrilled to present a culinary gem perfect for the festive season. 

Roasted Hake on Tomato & Mushroom Lentils. Picture succulent hake fillets, perfectly roasted, resting on a bed of robust tomato and mushroom lentils—a symphony of textures and flavors that promises to take your cooking skills to another level.

At the heart of this masterpiece lies a sautéed blend of sweet tomatoes and earthy mushrooms, creating a luscious base for the star of the show—the crispy-on-the-outside, moist-on-the-inside roasted hake. Join us in celebrating a year of delicious discoveries, and here’s to many more to come!

Roasted Hake on Tomato & Mushroom Lentils

Serves 4


  • 400g Portabellini mushrooms, sliced
  • 1 onion, diced
  • 1 carrot, finely diced
  • 2 cloves garlic, minced
  • 1 x 400g tin diced tomatoes
  • 1 cup / 220g brown lentils
  • 750ml low sodium vegetable stock
  • 3-5 sprigs fresh thyme
  • 4 baby marrows, diced
  • 4 x 125g hake fillets (or similar sustainable white fish)
  • 1 Tbsp wholegrain mustard
  • 1 tsp mixed dried herbs
  • Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
  • Salt and pepper, to taste
  • Green side salad, for serving
  • Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.


  1. Heat a drizzle of cold pressed extra virgin olive oil in a large pot or spray lightly with cooking spray.
  2. Sauté the mushrooms until golden brown.
  3. Add the onion and carrot and cook until soft.
  4. Add the garlic and cook until fragrant.
  5. Add in the tinned tomatoes, lentils, stock and thyme.
  6. Mix well and bring to a boil.
  7. Reduce to a simmer and cook until the lentils are tender and have absorbed most of the liquid but remain a little saucy. About 30 minutes.
  8. Add the baby marrow and simmer for a few minutes until tender.
  9. Discard the thyme sprigs and taste to adjust seasoning.
  10. When the lentils are almost tender, preheat the oven on the grill setting.
  11. Place fish fillets on a baking tray.
  12. Brush the hake with the mustard.
  13. Sprinkle with the dried herbs and season lightly with salt and pepper.
  14. Place in the upper third of the oven and roast for 5-7 minutes until just cooked through.
  15. Serve the roasted hake on a bed of the warm mushroom lentils along with a crunchy green side salad and enjoy!

Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

[g1_socials_user user="1" icon_size="28" icon_color="text"]

Leave a Reply

Your email address will not be published. Required fields are marked *

2-for-1 Cocktail Special at The Station Parkhurst

Braised Pork with Mushrooms and Butter Beans Recipe