Pesto Crusted Hake with Roast Potato, Red Onion & Chickpea Bake
Pesto Crusted Hake that requires almost no effort to make, it couldn't be simpler! This dish is one for the books, so let's get cooking.
Ingredients
For the Pesto Crusted Hake
- 200 g Hake
- 25 g Breadcrumbs
- 2 g Garlic Chopped
- 2 g Chives Finely chopped
- 0.5 g Dried Lemon Grass
- 2 g Parsley
- 15 g Basil Pesto
- 15 g Butter
- 2 g Turmeric
For the Potato Tray Bake
- 15 ml Olive oil
- 10 ml Vinegar
- 150 g Baby Potato Halved
- 80 g Tin Cream Style Corn Drained
- 50 g Red Onion Wedges
- 5 g Garlic Chopped
- 2 g Rosemary Chopped
- 2 g Thyme Chopped
- 1 g Dried Oregano
- 25 g Pepperdew Chopped
- 30 g Cherry Tomato Halved
Instructions
For the Hake
- Mix garlic, lemon zest, chives, parsley, basil pesto, melted butter & salt together to form a crust.
- Place hake on baking sheet, top with crust making sure to cover the entire surface, press down to compact.
- Transfer to oven & bake @ 180'C for 15 - 20 minutes until cooked through.
For the Potato Tray Bake
- Place all the ingredients in a baking tray, except for the peppadews & tomatoes.
- Drizzle with oil, vinegar, herbs & spices & toss to coat all the veg.
- Roast, uncovered, @ 200'C for 15 minutes.
- Add tomatoes & peppadews & continue roasting for 15 minutes.