Friday’s sage pesto hake

Name: Friday's sage pesto hake
Cook time: 25
Yield: 2
Ingredients: 2 Hake fillets 1 tbsp oil Extra sage leaves to garnish For the sage pesto: 12-15 sage leaves 1 tbsp pumpkin seeds 3 tbsp olive oil 1 clove of garlic 2 tbsp parmesan, grated 1 tbsp lemon juice Pinch of sea salt

2 people

Ingredients:

2 Hake fillets
1 tbsp oil
Extra sage leaves to garnish
For the sage pesto:
12-15 sage leaves
1 tbsp pumpkin seeds
3 tbsp olive oil
1 clove of garlic
2 tbsp parmesan, grated
1 tbsp lemon juice
Pinch of sea salt

Method:

Make a pesto in a pestle and mortar or food processor by blitzing up some sage leaves, garlic, pumpkin seeds and garlic with 3 tbsp olive oil. Add parmesan and lemon juice and season to taste.
Make a simple risotto with some finely diced shallot and fish stock. Cook for 15-20 mins until the rice is soft but still a little nutty in texture.
Then cook your hake in a non-stick frying pan with 1 tbsp of oil. After cooking skin side down for the first 3-4 minutes flip over and add your sage pesto to the pan.
Cook for a final couple of minutes and serve the rich pesto hake fillet on your buttery risotto. While you are plating up fry a few extra sage leaves in the pan. Fry them until crispy and garnish with wood sorrel or fresh herbs.