Basil pesto-crusted fish

Basil pesto-crusted fish

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  • 6
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • Woolworths Neil Ellis Sauvignon Blanc No Sulphur Added 2017

Ingredients

  • 4 slices Woolworths seeded bread
  • 80 g fresh basil pesto
  • 2 x 400 g fillets fresh hake
  • Sea salt and freshly ground black pepper, to taste
  • 5 baby marrows, grated
  • 1⁄2 red cabbage, shredded
  • 2 T olive oil
  • 1⁄2 lemon, juiced
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 220°C.

Process slices Woolworths seeded bread to make breadcrumbs.

Brush the fresh basil pesto onto the fresh hake fillets. Arrange on a baking tray, top with the breadcrumbs, season and bake for 15–20 minutes until the fish is firm and the crumbs are crunchy and browned.

Grate baby marrows and toss with shredded red cabbage, olive oil, the juice of lemon and season to taste.

Serve the fish with the slaw.

Cook's note: The basil pesto is just genius, adding a punch of flavour and acting as the 'glue' for the breadcrumb crust.

Discover more seafood recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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