(Serves 4)

  • 30 ml olive oil
  • 2 x 360 g hake fillets
  • 60 ml basil pesto
  • Salt and freshly ground black pepper to taste
  • 100 g black olives, stoned
  • About 10 fresh basil leaves
  • 1 lemon, cut into wedges
Preheat oven to 200 °C. Brush a baking tray with olive oil. Put fish fillets on tray and coat with pesto. Season with salt and black pepper. Roast for about . Serve garnished with olives, basil and lemon wedges. Tip: You could also use deboned chicken breasts instead of hake.