Celebrate the Easter holidays by sharing a beautiful meal your loved ones will love. On a hearty bed of orange-flavoured curry lentils, dotted with sweet raisins, rests a golden-seared hake fillet. Sided with roasted gem squash and a toasted almond salad.
Serving guide
Choose your portion size.
ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 1 orange wedge, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 4-5 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining Orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the Raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
Orange SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted Almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of Orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!
ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 2 orange wedges, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 5-6 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining Orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the Raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
Orange SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted Almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of Orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!
ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 3 orange wedges, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 6-7 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining Orange wedges. Cook until the sauce has reduced, 2-3 minutes. Remove from the heat. Mix in the Raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
Orange SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted Almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of Orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!
ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 4 orange wedges, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 7-8 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining Orange wedges. Cook until the sauce has reduced, 2-3 minutes. Remove from the heat. Mix in the Raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
Orange SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted Almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of Orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R124.27
for 4 servings · R31.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Medium Curry Powder needs 10 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Raisins needs 40 gRaisin Bread 500 g 500 g at R57.99 · 8% of packR4.64
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Gem Squash needs 4Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Citrus Hake?
The preparation time for Citrus Hake with curried lentils & gem squash is between 15 and 35 minutes.
What is the total time required to make Citrus Hake with curried lentils & gem squash?
The total time required to make Citrus Hake with curried lentils & gem squash is between 40 and 60 minutes.
How many servings does Citrus Hake provide?
4 servings
What are the main ingredients in Citrus Hake?
Almonds, Dill, Fish, Gem Squash, Line-caught Hake Fillets, Medium Curry Powder, Onion, Orange, Raisins, Salad Leaves, Tinned Lentils
What is the nutritional information of Citrus Hake?
Calories: 600, Carbs: 82 grams, Fat: grams, Protein: 41.6 grams, Sugar: 33.3 grams, Salt: 185 grams
How do I prepare Citrus Hake?
PLATE UP, CHEF!: Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef! ROASTED GEM SQUASH: Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time. HOOKED ON HAKE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan. CURRIED AWAY: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover. ORANGE SALAD: In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside. ALL-THE-MONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 2 orange wedges, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Citrus Hake?
Almonds, Dill, Fish, Gem Squash, Line-caught Hake Fillets, Medium Curry Powder, Onion, Orange, Raisins, Salad Leaves, Tinned Lentils
How many calories does Citrus Hake have?
600 calories
How much fat content does Citrus Hake have?
grams