Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Hake

with Warm Lentils & Brussels Sprouts

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 455 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Hake, a flaky, mild fish in the same family as cod, can pair well with almost anything, especially a savory sauté of beluga lentils and Brussels sprouts. Named for their caviar-like appearance, beluga lentils aren’t as fragile as other varieties and remain intact as they cook. Splashes of acidity from vinegar and lemon juice along with some fresh herbs make the perfect finishing touches for this hearty meal.

fresh
ingredients
Seared Hake with Warm Lentils & Brussels Sprouts
Title
  • 5 oz Brussels Sprouts
  • 2 cloves Garlic
  • 1 stalk Celery
  • 1 Carrot
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 Lemon
  • 1 Red Onion
  • ½ cup Beluga Lentils
  • 2 Hake Fillets
  • 2 Tbsps All-Purpose Flour
  • 2 Tbsps Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and mince the carrot, garlic, and red onion. Mince the celery. Finely chop the chives and parsley. Cut off the stem ends of the Brussels sprouts before cutting them in half lengthwise. Thinly slice the halves lengthwise to shred the Brussels sprouts. Cut the lemon into wedges.
Cook the lentils:
2 Cook the lentils:
Once the water is boiling, add the beluga lentils. Cook 18 to 20 minutes, or until tender. Drain thoroughly.
Cook the vegetables:
3 Cook the vegetables:
While the lentils cook, heat a little olive oil in a medium pan on high until hot. Add the onion, carrots, celery, and garlic; cook 3 to 5 minutes, or until softened, stirring occasionally. Add the Brussels sprouts and cook 1 to 2 minutes, or until softened, stirring occasionally. Season with salt and pepper. Stir in half of both the chives and parsley and then remove from the heat.
Cook the fish:
4 Cook the fish:
Pat the fish dry with a paper towel, then season with salt and pepper. Lightly coat each fillet in the flour, shaking off any excess. In a separate medium pan, heat a little olive oil on medium-high until hot. Add the fish to the hot pan and cook 3 to 4 minutes on the first side. Turn over the fillets and reduce the heat to medium. Cook 3 to 4 minutes longer, or until golden brown and slightly crisp. Transfer to a paper-towel-lined plate.
Add the lentils to the vegetables:
5 Add the lentils to the vegetables:
Add the drained lentils to the pan with the vegetables. Stir in the red wine vinegar and a drizzle of olive oil; season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the lentil-vegetable mixture between 2 plates. Place a fish fillet on each plate. Garnish with the lemon wedges and remaining chives and parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and mince the carrot, garlic, and red onion. Mince the celery. Finely chop the chives and parsley. Cut off the stem ends of the Brussels sprouts before cutting them in half lengthwise. Thinly slice the halves lengthwise to shred the Brussels sprouts. Cut the lemon into wedges.
2 Cook the lentils:
Once the water is boiling, add the beluga lentils. Cook 18 to 20 minutes, or until tender. Drain thoroughly.
Cook the lentils:
Cook the vegetables:
3 Cook the vegetables:
While the lentils cook, heat a little olive oil in a medium pan on high until hot. Add the onion, carrots, celery, and garlic; cook 3 to 5 minutes, or until softened, stirring occasionally. Add the Brussels sprouts and cook 1 to 2 minutes, or until softened, stirring occasionally. Season with salt and pepper. Stir in half of both the chives and parsley and then remove from the heat.
4 Cook the fish:
Pat the fish dry with a paper towel, then season with salt and pepper. Lightly coat each fillet in the flour, shaking off any excess. In a separate medium pan, heat a little olive oil on medium-high until hot. Add the fish to the hot pan and cook 3 to 4 minutes on the first side. Turn over the fillets and reduce the heat to medium. Cook 3 to 4 minutes longer, or until golden brown and slightly crisp. Transfer to a paper-towel-lined plate.
Cook the fish:
Add the lentils to the vegetables:
5 Add the lentils to the vegetables:
Add the drained lentils to the pan with the vegetables. Stir in the red wine vinegar and a drizzle of olive oil; season with salt and pepper to taste.
6 Plate your dish:
Divide the lentil-vegetable mixture between 2 plates. Place a fish fillet on each plate. Garnish with the lemon wedges and remaining chives and parsley. Enjoy!
Plate your dish: