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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

    • Begin by frying the garlic and pine nuts until the pine nuts are lightly toasted.

    • Then sautee the basil leaves for 2 minutes.

    • In a mortar and pestle pound the basil, garlic and pine nuts to form the basil pesto.

    • Cook the fish fillets by heating the olive oil in a skillet on medium to high heat and add the butter until the butter is creamy.

    • Place the fillets in hot oil. Turn the fish ensuring even cooking.

    • When the fish is about to cook, squeeze half of the lemon over the fish.

    • When the fish is done, remove the fish and plate.

    • Add the basil pesto and lemon zest.

    • Serving Suggestions: Serve with lemon, cooked vegetables or potatoes or cauliflower mash with lemon juice.

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