Panfried Hoki With Lemon & Basil Pesto

Method

• Step-by-Step Method: Panfried Hoki With Lemon & Basil Pesto
• Gather all ingredients and kitchen tools: chopping board, frying pan, tongs, blender or food processor, zester/grater, knife, serving plates
• Zest one lemon and set zest aside; juice the lemon into a bowl
• Peel 2 garlic cloves and set aside for pesto
• Toast 100g pine nuts in a dry frying pan over medium heat for 2-3 minutes, stirring constantly, until golden, then cool
• Add toasted pine nuts, peeled garlic, 2 large handfuls basil leaves, and 150g grated parmesan to blender or food processor
• Pulse ingredients together until roughly mixed
• Add 70ml extra virgin olive oil and half the lemon juice, then blend to a coarse pesto; season lightly with salt and pepper
• Taste pesto and adjust with more lemon juice or oil for desired consistency and acidity
• Pat 4 hoki fillets dry with kitchen towel; season both sides lightly with salt and pepper
• Heat 1 tbsp olive oil and 25g diced butter in a large non-stick frying pan over medium-high heat until butter foams but is not browned
• Place hoki fillets in hot pan, presentation side down; cook for 2-3 minutes until lightly golden
• Turn fillets carefully with tongs; cook other side for another 2-3 minutes, or until fish is opaque and flakes easily
• Squeeze a little lemon juice over cooked hoki fillets before removing from pan
• While the fish rests, check pesto for finish (add a touch of zest for brightness if needed)
• To serve, spoon lemon & basil pesto onto plates and place panfried hoki fillets on top
• Garnish each plate with reserved lemon zest, remaining toasted pine nuts, and a few basil leaves
• Option: Serve with a wedge of lemon on the side
• Serve immediately while fish is hot and pesto is vibrant