Pesto-roast hake

Deur Barbara Joubert, SARIE KOS Somer 2009/10

Foto’s: Micky Hoyle Galery

15 minutes

(Serves 4)

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.

Assistent Lynnae Janse van Rensburg

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