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Hake with Red Pepper Pesto and Toasted Walnuts

Quick and easy! 5 ingredients. We used frozen hake fillets. If Red Pepper Pesto is not in your cupboard use our Sun-dried Tomato Pesto. Walnuts can be replaced with pecan nuts for texture and crunch.
Hake with Red Pepper Pesto and Toasted Walnuts
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You Will Need:

Fish
  • 4 hake fillets ± 600 - 800 g (fresh or frozen)
  • Ina Paarman’s Fish Spice
  • 2 T (30 ml) olive oil
  • 1 T (15 ml) butter
Butternut and Potato Mash
  • 1 small butternut, peeled and cubed
  • 4 potatoes, peeled and cubed
  • Ina Paarman’s Vegetable Spice
  • Ina Paarman’s Potato Spice
  • 2 T (30 ml) butter
Topping
  • 1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
  • ½ cup (50 g) walnuts, chopped and briefly toasted in a dry frying pan
Garnish
  • chopped parsley or rocket

Method:

Defrost the frozen fish in a little milk. Drain. Season with Fish Spice. Cover with clingfilm and refrigerate with an ice brick on top.

Pan-fry fish in a mixture of oil and butter.

Start best side first, fry until golden, turn and finish cooking on the skin side until just done.

Remove pan from the heat and spread Pesto generously over the fish.

Sprinkle with toasted walnuts.

Serve with Butternut and Potato Mash or with chips.

 

Butternut and Potato Mash

Steam the butternut until soft.

Season with Vegetable Spice.

Steam the potatoes until soft. Season with Potato Spice.

Using a ricer or potato masher, rice or mash the butternut and potato into a bowl.

Add butter and fork through to lightly mix the vegetables together.

Hake with Red Pepper Pesto and Toasted Walnuts

Quick and easy! 5 ingredients. We used frozen hake fillets. If Red Pepper Pesto is not in your cupboard use our Sun-dried Tomato Pesto. Walnuts can be replaced with pecan nuts for texture and crunch.
Hake with Red Pepper Pesto and Toasted Walnuts

You Will Need:

Fish
  • 4 hake fillets ± 600 - 800 g (fresh or frozen)
  • Ina Paarman’s Fish Spice
  • 2 T (30 ml) olive oil
  • 1 T (15 ml) butter
Topping
  • 1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
  • ½ cup (50 g) walnuts, chopped and briefly toasted in a dry frying pan
Butternut and Potato Mash
  • 1 small butternut, peeled and cubed
  • 4 potatoes, peeled and cubed
  • Ina Paarman’s Vegetable Spice
  • Ina Paarman’s Potato Spice
  • 2 T (30 ml) butter
Garnish
  • chopped parsley or rocket

Method:

Defrost the frozen fish in a little milk. Drain. Season with Fish Spice. Cover with clingfilm and refrigerate with an ice brick on top.

Pan-fry fish in a mixture of oil and butter.

Start best side first, fry until golden, turn and finish cooking on the skin side until just done.

Remove pan from the heat and spread Pesto generously over the fish.

Sprinkle with toasted walnuts.

Serve with Butternut and Potato Mash or with chips.

 

Butternut and Potato Mash

Steam the butternut until soft.

Season with Vegetable Spice.

Steam the potatoes until soft. Season with Potato Spice.

Using a ricer or potato masher, rice or mash the butternut and potato into a bowl.

Add butter and fork through to lightly mix the vegetables together.

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