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Freeform baby marrow and hake lasagne

By Hannah Lewry
Full StarFull StarFull StarFull StarHalf Star
4
Easy
10 minutes
5–8 minutes

Ingredients

  • 8 x 150 g hake portions
  • 1 lemon, zested
  • 1 t dill
  • Lasagne sheets
  • Baby marrow
  • Cherry tomatoes
  • Feta
  • Black pepper, to season

Method

1. Poach 8 x 150 g portions hake with the zest of 1 lemon and 1 t dill for 5–8 minutes, or until just firm.

2. Serve hot with al dente lasagne sheets, baby marrow ribbons, blistered cherry tomatoes and feta.

3. Season with black pepper.

Discover more seafood recipes here.