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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Roasting pan
- Kitchen scale
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Grater
- Microplane
- Oven
- Instant-read thermometer
- Pot
- Saucepan
- Colander
- Serving platter
- Pastry brush
- Spoon
- Paper towel
- Tongs
- Measuring cup
- Fish spatula
- Oven mitt
Ingredients
- 1 1/2 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 )
- 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) )
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