レモンバジルペスト添えホキのパンフライのレシピ

Instructions:

1. 
   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. 
   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. 
   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.