Recipes

Baked Cape Hake with Pesto Breadcrumbs, Artichoke, Lemon and Olive Salad

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The subtly sweet, mild flavor of our flaky Cape Hake pairs perfectly with savory pesto breadcrumbs and a refreshing artichoke, lemon, and olive salad.

30 min
Intermediate

Instructions:

  1. Blend basil, pine nuts, and parmesan cheese while slowly adding in olive oil until pesto reaches a thick consistency
  2. Season Cape Hake fillets with salt and pepper
  3. Place seasoned Cape Hake fillets on a greased baking sheet and top with 3/8″ panko breadcrumbs
  4. Bake Cape Hake fillets at 375°F until an internal temperature of 145°F is reached
  5. Roughly chop the artichokes, olives, parsley and the preserved lemon
  6. Toss the chopped artichokes in a bowl with the juice of the orange, chopped preserved lemon and thyme leaves
  7. Add the chopped olives and parsley in the bowl
  8. Plate the artichoke salad and top with a baked Cape Hake fillet
2 comensales 2 comensales
Recipe for 2 people

Ingredients:

  • 2 Cape Hake fillets
  • 2 cups of fresh basil
  • 2 tbsp pine nuts
  • 1/2 cup olive oil
  • 2 tbsp parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tbsp preserved lemon
  • 1/4 cup mixed olives, roughly chopped
  • 1 orange
  • 1 thyme sprig
  • 2 cleaned artichokes
  • 2 tbsp parsley

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