Pesto Roasted Hake with Heirloom Tomatoes

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Pesto Roasted Hake with Heirloom Tomatoes

This quick weeknight meal concentrates on fresh flavors: Flaky mild Hake and Seasonal Heirloom Tomatoes baked together with a Pesto Topping and Parmesan Cheese

Prep Time15

Cook Time14

Total Time28

Course: Fish Course, Main Course Fish

Cuisine: American

Keyword: Pesto Roasted Hake with Heirloom Tomatoes, Pesto topped Hake

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 9" x 13" roasting pan

Ingredients

For the Fish:

1.5 pounds hake fillet choose a thick cut
2 tablespoons basil pesto
2 tablespoons mayonnaise preferably one without "natural flavorings"
1 teaspoon grated garlic finely minced or grated
2 tablespoons parmesan reggiano cheese finely grated

Tomatoes & Onions:

2 medium heirloom tomatoes about 3" wide
4 slices sweet onion peeled, 1/2 inch wedges; such as vadalia
4 slices red onion peeled, 1/2 inch wedges; or shallot
1/4 teaspoons red chili flakes try Sichuan chili flakes
3 teaspoons extra virgin olive oil
2 pinches salt & pepper
2 tablespoons small basil leaves (for garnish)

Instructions

Hake:

Clean and dry fish. Cut into 4 even porions. Add to a slightly oiled 9 " x 13" roasting pan* in the center, leaving 1 Inch between pieces.
Mix together the pesto and mayonnaise in a small bowl. add 1 1/2 teaspoons on top of each piece, smoothing the top. Will have over 2T. leftover for serving.
Add grated garlic on top, then add the parmesan cheese to cover each.

Tomatoes & Onions:

Cut the tomatoes in half inch wedges, cutting away the blossom end. Add the tomatoes and onion on the outer sides of the pan. Evenly add chili flakes over the vegetables. Brush with 3 teaspoons of olive oil. Sprinkle with salt & pepper.
Preheat oven to 425 degrees (400 degrees convection roast.)
When hot, roast for 12 - 14 minutes until the fish topping is golden, the vegetables have caramelized, and the fish reaches just 145 degrees (digital thermometer.) You can broil for one minute if you like a very golden top. This will depend on the thickness of the fish.
I add 1 cup cooked pasta to the dish, if you like, cook it now - al dente.

To Serve:

Place a Hake fillet on each plate. Spoon a portion of tomatoes and onions around each. If adding pasta; add pasta next to the fish spoon the tomatoes and onions over the pasta.
If adding pasta; add pasta next to the fish, spoon the tomatoes and onions over the pasta.
Garnish with basil leaves and serve with extra pesto sauce on the side.

Notes

* " 9 x 13" roasting pan: (I use an enamel coated cast iron one.)

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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