Pan-fried Hoki With Lemon & Basil Pesto

Method

• Step-by-Step Method: Pan-fried Hoki With Lemon & Basil Pesto
• Gather all ingredients: hoki fillets, butter, lemon, olive oil, garlic, pine nuts, basil, parmesan.
• Pat the hoki fillets dry with kitchen paper and season both sides lightly with salt and pepper.
• Set fillets aside to reach room temperature for even cooking.
• Toast pine nuts in a dry pan over medium heat, stirring, until golden and fragrant; transfer to cool.
• Peel garlic cloves and crush lightly.
• Add basil leaves to a food processor or blender.
• Add toasted pine nuts, crushed garlic, grated parmesan, lemon zest, and a generous pinch of black pepper to the basil.
• Add 70ml olive oil to the mixture in the processor.
• Squeeze in the juice of 1 lemon.
• Blitz pesto ingredients to a coarse paste, scraping down sides as needed.
• Taste pesto; adjust lemon juice, cheese, or oil for desired consistency and flavor.
• Set pesto aside in a bowl, cover, and refrigerate until needed.
• Place a large, non-stick frying pan over medium-high heat.
• Add 1 tablespoon olive oil and 25g diced butter to the hot pan.
• Once butter foams, add hoki fillets, presentation side down.
• Cook fillets without moving, about 2-3 minutes, until golden and nearly opaque at the edges.
• Gently flip fillets and cook 1-2 minutes more, until just cooked through and flakes easily.
• Squeeze lemon juice over cooked fillets before removing from pan.
• Plate each hoki fillet and spoon lemon & basil pesto generously over the top.
• Optional: garnish with a few basil leaves and toasted pine nuts.
• Serve immediately with a wedge of fresh lemon on the side.