PARMESAN & HERB CRUSTED HAKE WITH VIBRANT GREEN PESTO

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INGREDIENTS:

• FOR THE HAKE:

• 2 FRESH HAKE FILLETS (APPROXIMATELY 180G EACH)

• 50G FRESH BREADCRUMBS (OR PANKO)

• 30G FINELY GRATED PARMESAN CHEESE

• 1 TABLESPOON FRESH PARSLEY, FINELY CHOPPED

• 1 TEASPOON FRESH THYME LEAVES

• ZEST OF HALF A LEMON

• 1 TABLESPOON OLIVE OIL OR MELTED BUTTER

• SALT AND BLACK PEPPER TO taste

• FOR THE GREEN PESTO:

• 50G FRESH BASIL LEAVES

• 20G PINE NUTS (LIGHTLY TOASTED)

• 1 CLOVE OF GARLIC

• 30G PARMESAN CHEESE

• 60ML EXTRA VIRGIN OLIVE OIL

• A SQUEEZE OF LEMON JUICE

• FOR THE GARNISH:

• 4-6 CHERRY TOMATOES (ROASTED)

• LEMON WEDGES

• FRESH HERBS FOR DECORATION

• METHOD:

• STEP 1: PREHEAT YOUR OVEN TO 200°C. LINE A BAKING TRAY WITH PARCHMENT PAPER.

• STEP 2: IN A SMALL BOWL, MIX THE BREADCRUMBS, GRATED PARMESAN, CHOPPED HERBS, LEMON ZEST, AND OLIVE OIL UNTIL THE MIXTURE LOOKS LIKE WET SAND.

• STEP 3: SEASON THE HAKE FILLETS WITH SALT AND PEPPER. PRESS THE PARMESAN AND HERB MIXTURE FIRMLY ONTO THE TOP OF EACH FILLET TO CREATE AN EVEN CRUST.

• STEP 4: PLACE THE FISH AND CHERRY TOMATOES ON THE BAKING TRAY. BAKE FOR 12-15 MINUTES UNTIL THE CRUST IS GOLDEN BROWN AND THE FISH IS OPAQUE AND FLAKY.

• STEP 5: WHILE THE FISH BAKES, BLEND ALL THE PESTO INGREDIENTS IN A FOOD PROCESSOR UNTIL SMOOTH. ADJUST SEASONING TO TASTE.

• STEP 6: SPREAD A GENEROUS SWIRL OF GREEN PESTO ON THE PLATE. PLACE THE CRUSTED HAKE ON TOP, ADD THE ROASTED TOMATOES, AND SERVE WITH A FRESH LEMON WEDGE.