Basil Pesto Crusted Skate Food

PESTO & OLIVE-CRUSTED FISH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
• Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

EASY PESTO

Steps:

• Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
• Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
• Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

BASIL PESTO CRUSTED SKATE

Steps:

• Preheat the oven to 400 degrees. Place the basil, garlic, walnuts, and 6 tablespoons of olive oil into a food processor and blend until a paste is formed. Transfer to a bowl and stir in the cheese. Cover and refrigerate. Meanwhile, heat the remaining tablespoon of olive oil in a heavy frying pan. Wash the skate wings and pat dry. Season the flour with salt and freshly ground black pepper and lightly coat the skate wings on both sides, shaking off any excess. Sear the skate quickly in the frying pan, approximately 1-2 minutes each side, then transfer to a baking tray. Spread the pesto evenly over the skate wings and bake in the oven for 15-20 minutes or until the flesh is firm and no longer translucent. Toss the capers in the hot frying pan until crispy and leave to one side. Serve the skate sprinkled with the crispy capers.