Paprika Hake with Light Lentil, Spinach and Lemon Stew

Instructions

1. 1

   Season the hake fillets with 1/2 teaspoon salt, black pepper, 1 teaspoon sweet paprika and the lemon zest. Let them rest for 10 minutes while you prepare the stew.

2. 2

   Heat a wide skillet or shallow pot over medium heat with 1 tablespoon olive oil. Add the onion and celery and cook for 4 minutes until they begin to soften. Stir in the garlic, ground cumin and the remaining 1 teaspoon sweet paprika; cook for 30 seconds.

3. 3

   Add the cherry tomatoes and cook for 3 minutes, lightly pressing a few with a spoon so they release their juices. Add the cooked lentils and vegetable broth, stir well and simmer over medium heat for 5 minutes.

4. 4

   Add the fresh spinach to the stew and cook for 2 minutes, just until wilted. Stir in 1 tablespoon lemon juice and half of the chopped parsley. Taste and adjust with the remaining salt if needed. Keep warm over low heat.

5. 5

   Meanwhile, heat another nonstick skillet over medium-high heat with the remaining 1 tablespoon olive oil. Cook the hake fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and flaky. If you prefer to finish the fish in the oven, transfer it to a preheated oven at 400°F / 200°C for 3 to 4 minutes.

6. 6

   Remove the hake from the heat and drizzle with the remaining 1 tablespoon lemon juice. Serve each fillet over a portion of the light lentil stew and finish with the rest of the fresh parsley on top.