Ingredients

Method

• 4 slices Woolworths seeded bread
• 80 g fresh basil pesto
• 2 x 400 g fillets fresh hake
• Sea salt and freshly ground black pepper, to taste
• 5 baby marrows, grated
• 1⁄2 red cabbage, shredded
• 2 T olive oil
• 1⁄2 lemon, juiced
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 220°C.

Process slices Woolworths seeded bread to make breadcrumbs.

Brush the fresh basil pesto onto the fresh hake fillets. Arrange on a baking tray, top with the breadcrumbs, season and bake for 15–20 minutes until the fish is firm and the crumbs are crunchy and browned.

Grate baby marrows and toss with shredded red cabbage, olive oil, the juice of lemon and season to taste.

Serve the fish with the slaw.

Cook's note: The basil pesto is just genius, adding a punch of flavour and acting as the 'glue' for the breadcrumb crust.

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