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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!

Preparation time


4 large hake fillets (free from skin and bones)
150 ml cake flour
1 sachet Knorr Creamy garlic and Herb Potato Bake
2 eggs, lightly beaten
250 g button mushrooms, sliced
1 clove garlic, crushed
50 g chives, finely chopped
2 cups rice, boiled and drained
1 tin lentils, drained
15 ml basil pesto

Preparation method

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.
Better For You Tips : Replace rice with wild or brown rice & salad for a more nutritious alternative.

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