Friday’s sage pesto hake

plate 2 people
clock 25


  • 2 Hake fillets
  • 1 tbsp oil
  • Extra sage leaves to garnish
  • For the sage pesto:
  • 12-15 sage leaves
  • 1 tbsp pumpkin seeds
  • 3 tbsp olive oil
  • 1 clove of garlic
  • 2 tbsp parmesan, grated
  • 1 tbsp lemon juice
  • Pinch of sea salt


  1. Make a pesto in a pestle and mortar or food processor by blitzing up some sage leaves, garlic, pumpkin seeds and garlic with 3 tbsp olive oil. Add parmesan and lemon juice and season to taste.
  2. Make a simple risotto with some finely diced shallot and fish stock. Cook for 15-20 mins until the rice is soft but still a little nutty in texture.
  3. Then cook your hake in a non-stick frying pan with 1 tbsp of oil. After cooking skin side down for the first 3-4 minutes flip over and add your sage pesto to the pan.
  4. Cook for a final couple of minutes and serve the rich pesto hake fillet on your buttery risotto. While you are plating up fry a few extra sage leaves in the pan. Fry them until crispy and garnish with wood sorrel or fresh herbs.