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Basil Pesto Crumbed Hake Medallions By Zorah Booley

A fun dish that is perfect for the whole family. Created by Zorah Booley!

Serves

4-6

Prep

20

Cook

15

Ingredients

  • 4 Sea Harvest Hake Medallions
  • 2 cups basil leaves
  • 1/2 cup smoked mozzarella cheese
  • 1/2 cup Parmesan cheese/smoked mozzarella cheese
  • 1/2 cup olive oil
  • 2 cups panko (bread crumbs)
  • 2 cups plain flour
  • 2 eggs
  • Sourdough bread for plating
  • 2 cloves garlic
  • 1/2 green chilli

Preparation & Cooking

  • Preheat your oven to 200C.
  • Make sure the Hake Medallions are defrosted and set aside.
  • In a stand mixer/hand held mixer, combine your basil leaves, ½ Parmesan cheese/smoked mozzarella, garlic, chili and olive oil and blitz until the mixture is beautifully green and combined well.
  • Once this is done, set the basil pesto aside.
  • Cut a small slit (2cm wide) across the length of the Hake Medallion, then insert a small cube of smoked mozzarella. Do this for all the hake.
  • Thereafter, dip the medallions into the flour, then the egg, then the basil pesto and finally the bread crumbs.
  • Then place the hake onto a baking tray, lined with baking paper, and bake the medallions for 10 minutes on each side, so both side get nice and crispy.
  • Serve on fresh sourdough and enjoy!

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