A new and exciting way to cook your fish, this Pesto Crusted Hake with Roast Potato, Red Onion and Chickpea Bake offers bright and savory flavors that are deliciously pungent and wonderfully palatable. What makes this dish even more exciting is how simple it is to prepare!
What is Basil Pesto?
Basil pesto is a thick green sauce that is used in salads and on sandwiches. It is made from fresh basil leaves, olive oil, parmesan cheese, garlic, and pine nuts. These ingredients are mixed in a blender until a thick paste forms with the consistency of a sauce. This recipe uses a basil pesto, breadcrumb, melted butter, garlic, lemon zest, and parsley base to form a crust to press on top of the hake once it is baked in the oven. Make sure that the entire mixture is coating the hake before you place it in the oven to bake for 15 to 20 minutes. You should be left with a crispy and golden coating and your hake should be cooked through.
All About that Bake!
Potato bakes are a popular way to spruce up those roasted potato dishes, and we have got a super easy one for you! This potato bake consists of baby potatoes that are halved, and thrown together with cream style corn, chickpeas, and red onion wedges. All of this vegetable goodness is coated in silky olive oil, spiced with rosemary, thyme, dried oregano, and garlic, and roasted in the oven. Once 15 minutes have past, chopped pepperdews and cherry tomatoes are added and the bake is roasted for another 15 minutes- this ensures that the pepperdews and tomatoes do not burn and dry out.
Serve this dish as a dinner time meal, or alternate between the pesto crusted hake with a different side dish, or the potato bake with any other meat dish that you would like. Both dishes are highly versatile and will pair well with many other meals!
Pesto Crusted Hake with Roast Potato, Red Onion & Chickpea Bake
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.