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    • Hake with Basil and Pine Nut Pesto

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Hake with Basil and Pine Nut Pesto is a delicious and nutritious meal that is easy to prepare and can be served as a main course or as a side dish. This dish is made with fresh hake fillets, olive oil, pine nuts, garlic, lemon juice, basil, Parmesan cheese, and Greek yoghurt. The combination of flavours creates an irresistible and memorable meal. The pesto can be made ahead of time and stored in the refrigerator until ready to use. This dish is perfect for any occasion and will surely be a hit with your family and friends.  
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    Ingredients

    • 2 pounds of hake fillets
    • 1/4 cup of extra-virgin olive oil
    • Salt and freshly ground black pepper
    • 1/4 cup of toasted pine nuts
    • 2 cloves of garlic, minced
    • 2 tablespoons of freshly squeezed lemon juice
    • 2 cups of fresh basil leaves
    • 1/2 cup of freshly grated Parmesan cheese
    • 1/4 cup of plain Greek yogurt

    Method

    • Method for Hake with Basil and Pine Nut Pesto
    • Preheat oven to 200°C (400°F)
    • Pat hake fillets dry with paper towels
    • Season hake fillets with salt and freshly ground black pepper on both sides
    • Line a baking tray with parchment paper and lightly brush with extra-virgin olive oil
    • Arrange hake fillets evenly on the tray, leaving space between pieces
    • Drizzle fillets lightly with extra-virgin olive oil (about half of the allotted amount)
    • While the oven preheats, add basil leaves, toasted pine nuts, minced garlic, freshly squeezed lemon juice, grated Parmesan cheese, plain Greek yogurt, and remaining olive oil to a food processor
    • Pulse the mixture until a thick, vibrant-green pesto forms; scrape down sides and continue pulsing until smooth but slightly coarse
    • Taste the pesto and adjust seasoning with salt, pepper, or a little more lemon juice if needed
    • Bake hake fillets for 10–12 minutes or until opaque, just cooked through, and flaky
    • While hake is baking, transfer pesto to a small bowl or use a spoon to make decorative dots/plating swooshes
    • Remove hake fillets from oven, allow to rest 1 minute
    • Spread a spoonful of pesto on each serving plate, top with hake fillet, and spoon additional pesto on top or alongside fish
    • Garnish with extra toasted pine nuts and fresh basil leaves if desired
    • Serve with a lemon wedge on the side and enjoy immediately