Recipes

Baked hake with lentils, English mustard and thyme butter

Baked hake with lentils, English mustard, garlic and thyme butter. Photograph: Harry Weir Photograph

Paul Flynn's face
Paul Flynn
Sat Sep 24 2022 - 04:00
Serves: 1
Course: main
Cooking Time: 20 mins
Ingredients
  • 1 tin of cooked lentils (400g)
  • 2tbs olive oil
  • 1 clove of garlic, peeled and finely crushed
  • 1tbs balsamic vinegar
  • 1tsp honey
  • Salt and pepper
  • For the flavoured butter:
  • 50g butter at room temperature
  • 1tsp English mustard
  • Half tsp fresh thyme leaves
  • 1 x 160g fillet of hake skinned and boned

1 Set the oven to 185 degrees.

2 Put the lentils into a bowl and spoon off two tablespoons of juice.

3 Add the olive oil, garlic, balsamic vinegar, honey and seasoning.

4 Put as many lentils as you feel like eating in a small baking dish and sit the hake on top.

5 Mix the butter with the mustard and thyme, then smear this over the hake.

6 Season and bake for 12-15 minutes, depending on the thickness of the fish.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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