Fish Bake Recipe in Basil Pesto, Parmesan and Tomato
A delicious tender hake fillet that releases flavorful juices baked in a basil pesto, tomatoes and basil pesto.
Ingredients
- 8 hake fillets
- 2 cups baby spinach
- 2 tbsps olive oil
- 3 fresh cloves garlic cloves
- Salt & Pepper
- paprika
- 1 fresh Lemon
- 1 cup sliced cherry tomatoes
- 1 onion sliced
- 2 tbsps basil pesto
- 1/2 cup Parmesan grated
- 1 cup fresh basil
- chilli flakes
Instructions
- Heat the oven to 180 C. While the oven is heating up, layer the hake fillets in the baking dish. Season with salt & pepper, a squeeze of fresh lemon and a drizzle of olive oil. Bake for approximately 18 minutes.
- Meanwhile, heat a non stick skillet, once hot add a tablespoon oil and cook the sliced onions on medium heat and add the garlic, continue cooking for another 5 minutes.
- Add the cherry tomatoes, and continue cooking for another 5 minutes.
- Add the baby spinach and paprika and turn off the heat.
- Remove fish from oven, and add a touch of pesto to the fillets.
- Add the skillet ingredients on top of the fish.
- Top it with grated cheese, an extra small sprinkle of pepper.
- Bake till for 20 to 25 minutes or until golden brown.
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