Pan-Fried Hoki with Lemon Basil Pesto Recipe

柠檬罗勒香蒜酱煎鳕鱼食谱

4.8

一道简单却美味的菜肴，柠檬罗勒香蒜酱煎鳕鱼，充分展现了鳕鱼的温和味道，与鲜美香蒜酱相得益彰。这道菜非常适合作为工作日晚上的快速茶点或清淡午餐，提升了日常饮食的档次。

Ingredients:

  • 4 条长尾鳕鱼片
  • 盐和胡椒，调味
  • 2 汤匙 橄榄油 (煎炸用)
  • 新鲜罗勒叶和柠檬角，用于装饰
  • 2 杯新鲜罗勒叶
  • 1/4 杯松子
  • 1/4 杯磨碎的帕尔马干酪
  • 2 瓣大蒜
  • 1 个柠檬的果皮和果汁
  • 1/2 杯橄榄油
  • 盐和胡椒，调味

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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