Garlic and Herb Hake Fillets with Lentils and Rice

Garlic and Herb Hake Fillets with Lentils and Rice

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South Africa's favourite fish prepared in a way that will have the whole family asking for more!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time30 minutes


  • 4 Large hake fillets, free from skin and bones
  • 150 ml Cake flour
  • 1 sachet KNORR Garlic and Herb Potato Bake
  • 2 Eggs, lightly beaten
  • Oil, for frying
  • 250 g Button mushrooms, sliced
  • 1 Clove crushed garlic
  • 50 g Chives, finely chopped
  • 2 cups Rice, boiled and drained
  • 1 Tin lentils, drained
  • 15 ml Basil pesto


  • Heat oil in a deep frying pan or pot.
  • In a bowl mix together the cake flour and the contents of the sachet of KNORR Garlic and Herb Potato Bake.
  • Dip the hake into the egg first and then into the flour mixture and repeat.
  • Lightly fry the hake until the crust is a light golden brown.
  • Remove hake from oil and allow to drain on paper towel.
  • To prepare the rice sauté the mushrooms, garlic and chives in a pan until cooked then stir this together with the lentils and basil pesto into the cooked rice.
  • Serve the hake with the rice, lemon wedges and a side salad.