Hake with coriander pesto and chargrilled tomatoes
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Have you tried this firm, sweet and delicious member of the cod family? Monica Shaw's easy to make hake recipe, paired with sweet, chargrilled Piccolo tomatoes and a glorious coriander pesto.
Ingredients
- 4 hake fillets
- olive oil
- flour
- Piccolo tomatoes , 16-20
- salt
- pepper
Coriander pesto
- 60g of coriander leaves
- 40g of walnuts
- 2 garlic cloves , chopped
- 1/2 lemon , juiced
- 125ml of olive oil
Method
1
Preheat the oven to 200°C/gas mark 6
2
Make the pesto by putting everything in a food processor with a pinch of salt and blitzing to a purée
3
Preheat up your grill or outdoor BBQ. Season the fish with salt and pepper, then cover lightly with flour
4
Heat up an oven-safe frying pan on medium-high heat. Add a glug of olive oil and then the fish fillets
5
Leave to fry for 4 minutes then transfer to the oven for another 4 minutes (or until the fish is done - cooking time will depend on the thickness of your fish)
6
While the fish is cooking, grill the tomatoes for just a few minutes, until they start to burst. Serve the fish skin side up with a dollop of pesto and the cherry tomatoes
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Hake with coriander pesto and chargrilled tomatoes
