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    • Panfried Hoki With Lemon & Basil Pesto

    Mark Sharron
    Easy
    30 Minutes
    4
    Rich in Omega-3
    This dish is delicious served with a warm Nicoise style salad of new potatoes, green beans, olives, tomatoes, and soft boiled eggs.
    1 rating
    layout 0 comment

    Ingredients

    • 4 180gm Hoki skinless fillets
    • 25 g Butter diced
    • 1 Lemon
    • 1 tbsp Olive oil for frying
    • 2 cloves garlic
    • 100 g Pine nuts
    • 70 ml Extra virgin olive oil
    • 2 Large handfuls basil leaves
    • 150 g Freshly grated parmesan cheese
    • 1 Lemon zest & juice

    Method

    • To make the pesto combine, garlic, pine nuts and olive oil in a food processor. Puree until a rough paste forms then add basil, lemon zest and parmesan. Puree until smooth, season to taste with salt and pepper. Just before serving stir in the lemon juice.
    • To cook the fish, heat the olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry presentation side down, for 3-4 minutes or until ¾ of the way through. Turn-over and cook for another minute, add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.
    • To serve – place the Hoki fillets on to serving plates. Spoon over the lemon and basil pesto and serve.

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