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Recipes

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Hake with Coriander Pesto and Chargrilled Tomatoes

SERVES 4

TIME 30 MINUTES

DIFFICULTY = EASY

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4 hake fillets  BUY ONLINE

Olive oil

Flour

Piccolo tomatoes, 16-20

Salt & pepper

Coriander Pesto

60g of coriander leaves

40g of walnuts

2 garlic cloves, chopped

1/2 lemon, juiced

125ml of olive oil

Method        

Preheat the oven to 200°C/gas mark 6

Make the pesto by putting everything in a food processor with a pinch of salt and blitzing to a purée

Preheat up your grill or outdoor BBQ. Season the fish with salt and pepper, then cover lightly with flour  

Heat up an oven-safe frying pan on medium-high heat. Add a glug of olive oil and then the fish fillets

Leave to fry for 4 minutes then transfer to the oven for another 4 minutes (or until the fish is done - cooking time will depend on the thickness of your fish)

While the fish is cooking, grill the tomatoes for just a few minutes, until they start to burst. Serve the fish skin side up with a dollop of pesto and the cherry tomatoes

 

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