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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
Ingredients
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Instructions
- 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.
Recipe Notes
Visit GulfPacificSeafood.com or call 727-376-1558 for more information.
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