- 30 ml olive oil
- 2 x 360 g hake fillets
- 60 ml basil pesto
- Salt and freshly ground black pepper to taste
- 100 g black olives, stoned
- About 10 fresh basil leaves
- 1 lemon, cut into wedges
Preheat oven to 200 °C. Brush a baking tray with olive oil. Put fish fillets on tray and coat with pesto. Season with salt and black pepper. Roast for about 15 minutes. Serve garnished with olives, basil and lemon wedges.
Tip: You could also use deboned chicken breasts instead of hake.