BAKED HAKE WITH KALE PESTO AND CHERRY TOMA­TOES

Sunday Independent (Ireland) - Life - - GAME OF CHANCE -

Serves 4

You will need: 2 cups of kale 1 cup of baby spinach 40g (1 ½ oz) Parme­san, freshly grated 1 clove gar­lic, peeled and crushed Zest of half a lemon 3 ta­ble­spoons of mixed seeds 3 ta­ble­spoons olive oil A lit­tle water Sea salt flakes and freshly ground black pep­per 4 fil­lets of hake 12 cherry toma­toes, sliced Creamy mash and greens, to serve Pre­heat the oven to 200°C, 425°F, Gas 7. De-stalk the kale and rinse it, along with the baby spinach leaves. Dry the kale and the baby spinach leaves thor­oughly and then put them in a food pro­ces­sor. Add the freshly grated Parme­san, the crushed gar­lic and the lemon zest, then blend un­til the kale and spinach are roughly minced. Next, add the mixed seeds and the olive oil and blend again, en­sur­ing that you scrape down the sides of the food pro­ces­sor as you go. Add a lit­tle water to loosen the pesto and achieve a smooth con­sis­tency. Next, sea­son with some sea salt flakes and freshly ground black pep­per to taste. Put the hake fil­lets on an oven tray and spread about a ta­ble­spoon of the kale pesto over each one, then cover each fil­let with the cherry tomato slices. Bake the fish in the oven for about 12-15 minutes, un­til it is cooked and the cherry tomato slices are get­ting nicely charred. Serve with creamy mash and greens.

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