Barbecued Hake Pesto Parcels Recipe

Barbecued Hake Pesto Parcels Recipe

With its firm flesh and mild taste, hake pairs well with robust flavours. Here, it’s teamed with pesto, olives and vibrant veg and foil-baked on the barbecue. Delicious! Serves 4.

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Ingredients

2 x 200g Greendale Hake Loin
2 tbsp Green Pesto
1 tbsp Light olive oil, plus extra for drizzling
1 Red Onion, peeled, halved and sliced finely
1 Red Pepper, trimmed, de-seed and sliced finely
1 Courgette, washed and sliced into thin ‘coins’
10 Cherry Tomatoes, halved
6 pitted Black Olives, sliced
A few stems of fresh Basil, leaves only
Sea salt and freshly ground black pepper

Method

About half an hour before you plan to start cooking, light the barbecue and wait for the flames to die down until the charcoal is light grey and glowing. While you are waiting, prep the vegetables. To make the parcels, lie a long sheet of foil (approx. 30-40cm) on your work surface; lay another piece of foil across the middle of it at right angles, to make a cross shape. Repeat, to make another foil cross, then divide the vegetables and the olives equally into two and make a pile at the centre of each foil cross. Pull the sides of the foil up a little, then whisk the pesto together with the tablespoon of oil and drizzle this over the veg parcels. Next, sit a piece of hake skin-side up on top of the veg in each parcel, then season well with salt and pepper and a little extra drizzle of oil. Pull the sides of the parcel up tightly and roll them together so the parcel is tightly sealed (if in doubt, use more foil until your parcel is leak-proof – it doesn’t matter if it doesn’t look neat!).

When the barbecue is ready, place the parcels on the grill and cook for 15 minutes, until the fish is opaque, flaky and thoroughly cooked. (If you don’t want to use a barbecue, you can cook the parcels in the oven at 180°C (Gas Mark 4) for 15-20 minutes.) When the fish has had its time, transfer the parcels from the barbecue to four serving plates. Open the foil, being careful to avoid any steam, and tear a few of the fresh basil leaves into each parcel. Serve straight away, with plenty of bread to catch the tasty juices.

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Hake with Prawns and Capers Recipe

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Mitch Tonks' Hake with Green Sauce & Mussels

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