Hoki panfried with Lemon & Basil Pesto
- 4 x 180gm Hoki skinless fillets
- 25gm Butter, diced
- 1 Lemon
- 1 Tbsp. Olive oil for frying
- 2 Cloves of garlic
- 100gm Pine nuts
- 70ml Extra virgin olive oil
- 2 Large handfuls of basil leaves
- 150gm Freshly grated parmesan cheese
- 1 Lemon (zest & juice)
Chef's Tip: This dish is delicious served with a warm Nicoise style salad of new potatoes, green beans, olives, tomatoes and soft boiled eggs.
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.