Pan-Fried Hoki with Lemon Basil Pesto Recipe

Pan-Fried Hoki with Lemon Basil Pesto Recipe

4.8

A simple yet sensational dish, Pan-Fried Hoki with Lemon Basil Pesto showcases the hoki's mild flavour, beautifully complemented by a vibrant, zesty pesto. Perfect for a quick weeknight tea or a light lunch, this recipe elevates everyday eating.

Ingredients:

  • 4 hoki fillets
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for frying)
  • Fresh basil leaves and lemon wedges, for garnish
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves
  • Zest and juice of 1 lemon
  • 1/2 cup olive oil
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Pesto
    1 Prepare the Pesto

    In a blender, combine lemon juice, lemon zest, garlic, pine nuts, and grated Parmesan. Add the basil leaves on top. Pulse a few times to start blending, then with the blender running, gradually add olive oil until the mixture is smooth. Stop to scrape down the sides as needed. Season with salt and pepper to taste. Set aside.

  2. Cook the Hoki
    2 Cook the Hoki

    Season the hoki fillets with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add the fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside.

  3. Serve
    3 Serve

    Spoon the lemon basil pesto over the cooked hoki fillets. Garnish with fresh basil leaves and lemon wedges. Serve immediately with a side of steamed vegetables or a fresh salad.

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