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    • Hake with Pesto and Tomatoes

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 12g; Carbs 4g; Protein 22g
    Hake with Pesto and Tomatoes is a delicious and easy-to-make dish perfect for a weeknight meal. This dish is packed with flavour and nutrition and is sure to be a hit with your family. The combination of hake, pesto, and tomatoes creates a unique flavour that is sure to please. Plus, the dish is simple to make and requires minimal ingredients. Enjoy this flavorful dish for a delicious and nutritious meal.   
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    Ingredients

    • 2 hake fillets
    • 2 tablespoons olive oil
    • 2 tablespoons of pesto
    • 1/2 cup cherry tomatoes, halved
    • Salt and pepper to taste
    • 2 tablespoons of fresh parsley, chopped (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the cooked hake to the skillet and cook for an additional 2-3 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.