A week night fish dish that was a hit with everyone in our family, and that’s saying something. Peas are obligatory as the side.
Wine Suggestion: this works excellently with a zesty, citrus flavoured white like the Pico Maccario Gavi di Gavi from Piedmont in Italy.
Hake with Panko & Pesto – serves 4
- 1kg floury potatoes, cut into wedges
- 2 tbsp olive oil, plus a little extra
- 4 pieces of hake (or another firm white fish), skin and bones removed
- 2 tbsp pesto
- 2 tbsp panko breadcrumbs
- 2 tbsp finely grated Parmesan
- 1 tbsp chopped pine nuts
- 1 tbsp capers, finely chopped
- 1 tbsp dill, chopped
- 3 tbsp mayonnaise
- ¼ lemon, zested and juiced
Heat the oven to 220C/200C fan.
Put the wedges onto a baking tray and drizzle over 1 tbsp of olive oil. Season with salt and pepper, then toss to coat in the oil. Bake for 50-55 minutes, turning halfway, until crispy and golden.
Oil another baking sheet and add the fish pieces. Spread the pesto over the fish pieces and sprinkle over the panko breadcrumbs. Drizzle with a tbsp of olive oil, then sprinkle over the Parmesan and chopped pine nuts. Place in the oven for the final 10-12 minutes of cooking time. The top should be golden and the fish should flake easily.
Mix the capers, dill, mayonnaise, lemon zest and juice with some black pepper in a small bowl. Serve the fish with the wedges, peas and dip.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
