4 Hake fillets (ea. ±120gm)
2 Tblsp mild curry paste
240gm red lentils
1 onion, finely chopped
1 tsp crushed garlic
3 plum tomatoes, chopped
Small bunch parsley, chopped
Squeeze of lemon juice
100gm watercress
Method
Cook the lentils in water until tender (about 15 minutes).
Leave to drain in a colander.
Brush the fish all over with curry paste.
Spray a large frying pan with non-stick cooking spray.
Fry the fish for about 5 - 8 minutes each side until it flakes easily.
While the fish is cooking:
Spray the lentil pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion starts to soften.
Tip the lentils back into the pan.
Add the tomatoes, parsley and lemon juice.
Stir well and cover with a lid.
When the fish is cooked serve it with the lentil salad and a garnish of watercress.
