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    • Pan-fried Hoki With Lemon & Basil Pesto

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 101; Total Fat 1.3 g; Cholesterol 54 mg; Sodium 56 mg; Protein 22 g
    This pan-fried fish is a perfect recipe to try whether you’ve never cooked fish or if you’re an experienced cook. Quick and easy, this dish will have your appetite in a hurry!
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    Ingredients

    • 4 Hoki skinless fillets, about 180gm each
    • 25g diced butter
    • 1 Lemon
    • 1 tablespoon olive oil
    • 2 cloves garlic
    • 100g Pine nuts
    • 70ml olive oil
    • 2 Large handfuls of basil leaves
    • 150g grated parmesan cheese
    • 1 Lemon, zested and juiced

    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.
    • When the fish is done, remove the fish and plate.
    • 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.
    • Serving Suggestions: Serve with lemon, cooked vegetables or potatoes or cauliflower mash with lemon juice.