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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
  • 2 T (30 ml) butter
Topping
  • 1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
  • ½ cup (50 g) walnuts or pecan nuts, chopped and briefly toasted in a dry frying pan
Garnish
  • chopped parsley or rocket

Method:

Defrost the frozen fish in a little milk. Drain. Pat dry with a paper towel. Season with Fish Spice.

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 meaty side of the fish.

Sprinkle with toasted walnuts.

Serve with Butternut and Potato Mash or with chips.

 

Butternut and Potato Mash

Steam the potatoes and butternut until soft.

Season with Vegetable Spice.

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

Add butter and fork through.

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 or pecan nuts, 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
  • 2 T (30 ml) butter
Garnish
  • chopped parsley or rocket

Method:

Defrost the frozen fish in a little milk. Drain. Pat dry with a paper towel. Season with Fish Spice.

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 meaty side of the fish.

Sprinkle with toasted walnuts.

Serve with Butternut and Potato Mash or with chips.

 

Butternut and Potato Mash

Steam the potatoes and butternut until soft.

Season with Vegetable Spice.

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

Add butter and fork through.

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