Cheesy PESTO HAKE pan-bake

SERVES 4-6 / PREPARATION AND BAKING: 15 MIN

FISH FILLETS 30ml (2T) butter 45ml (3T) olive or avocado oil, plus 15ml (1T) extra 800g hake fillets, thawed at room temperature 1 garlic clove, crushed 15ml (1T) fish spice salt and freshly ground pepper TO FINISH ½ batch Everyday Pesto (see recipe, right) or 125ml (½c) bought pesto 250ml (1c) grated Parmesan-style cheese TO SERVE lemon wedges roast vegetables or cauliflower rice Keep an ovenproof pan or a baking sheet handy. 1 Fish fillets Heat the butter and oil in a large ovenproof pan on medium-high heat. Arrange the fish fillets in a single layer in the pan. In a small bowl, combine the extra olive oil and crushed garlic and brush over the fish. 2 Season with the fish spice, salt and pepper. Spoon the melted butter and any remaining garlic-flavoured oil over the fish. 3 Reduce the heat to medium-low, cover the pan and cook for 3-4 minutes, or until the fish turns opaque and the flesh is just starting to flake. Remove the pan from the heat. 4 To finish Place the fillets in the ovenproof pan or baking sheet and spoon some pesto over. Top with grated cheese and grill for 2-3 minutes or until the cheese has melted. 3 To serve Serve with lemon wedges and roast vegetables or cauliflower rice.