{"id":14892,"date":"2023-11-30T11:12:09","date_gmt":"2023-11-30T09:12:09","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=14892"},"modified":"2024-01-19T12:38:16","modified_gmt":"2024-01-19T10:38:16","slug":"roasted-hake-on-tomato-samfa-lentils-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/roasted-hake-on-tomato-samfa-lentils-recipe\/","title":{"rendered":"Roasted Hake on Tomato & Mushroom Lentils Recipe"},"content":{"rendered":"

We’re thrilled to present a culinary gem perfect for the festive season.\u00a0<\/strong><\/p>\n

Roasted Hake on Tomato & Mushroom Lentils. Picture succulent hake fillets, perfectly roasted, resting on a bed of robust tomato and mushroom lentils\u2014a symphony of textures and flavors that promises to take your cooking skills to another level.<\/p>\n

At the heart of this masterpiece lies a saut\u00e9ed blend of sweet tomatoes and earthy mushrooms, creating a luscious base for the star of the show\u2014the 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!<\/strong><\/p>\n

Roasted Hake on Tomato & Mushroom Lentils<\/b><\/span><\/h3>\n

Serves 4
\n<\/b><\/p>\n

Ingredients:<\/b><\/span><\/p>\n

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

    Method:<\/strong><\/span><\/p>\n

      \n
    1. Heat a drizzle of cold pressed extra virgin olive oil in a large pot or spray lightly with cooking spray.<\/li>\n
    2. Saut\u00e9 the mushrooms until golden brown.<\/li>\n
    3. Add the onion and carrot and cook until soft.<\/li>\n
    4. Add the garlic and cook until fragrant.<\/li>\n
    5. Add in the tinned tomatoes, lentils, stock and thyme.<\/li>\n
    6. Mix well and bring to a boil.<\/li>\n
    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.<\/li>\n
    8. Add the baby marrow and simmer for a few minutes until tender.<\/li>\n
    9. Discard the thyme sprigs and taste to adjust seasoning.<\/li>\n
    10. When the lentils are almost tender, preheat the oven on the grill setting.<\/li>\n
    11. Place fish fillets on a baking tray.<\/li>\n
    12. Brush the hake with the mustard.<\/li>\n
    13. Sprinkle with the dried herbs and season lightly with salt and pepper.<\/li>\n
    14. Place in the upper third of the oven and roast for 5-7 minutes until just cooked through.<\/li>\n
    15. Serve the roasted hake on a bed of the warm mushroom lentils along with a crunchy green side salad and enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      We’re thrilled to present a culinary gem perfect for the festive season.\u00a0 Roasted Hake on Tomato & Mushroom Lentils. Picture succulent hake fillets, perfectly roasted, resting on a bed of robust tomato and mushroom lentils\u2014a symphony of textures and flavors that promises to take your cooking skills to another level. At the heart of this…<\/p>\n","protected":false},"author":1,"featured_media":14893,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-14892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/14892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=14892"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/14892\/revisions"}],"predecessor-version":[{"id":14894,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/14892\/revisions\/14894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/14893"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=14892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=14892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=14892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}