January's recipe of the month

A delicious dish of pan-fried hake with a sundried tomato and pesto crust Provided by the Tregenna Castle Hotel

Ingredients:

250g Hake

1/4 red pepper

1/4 yellow pepper

50g courgette

50g aubergine

1/2 stalk of celery

Sea salt

Crushed Black Pepper

Oil

6 new potatoes

Juice of half a lemon

Lemon zest

1 thyme stalk

50g breadcrumbs

10g sundried tomatoes

1-2 tablespoons of pesto

Method

Add the hake to a frying pan and cook for 2-3 minutes on each side until almost cooked.

Chop the peppers, courgette, aubergine and celery into small cubes, place on a baking tray and season with salt and pepper – before drizzling with oil and baking for 10 minutes.

Steam the new potatoes over a saucepan of boiling water until tender. Crush the potatoes in a ring mould and then add the lemon juice and set along with the thyme and place on a baking tray and bake for 15 minutes at 160°c.

Add the breadcrumbs, sundried tomatoes and pesto into a food-blender and blitz together.

Once all the components of the dish are prepared, add the crust to the hake, before placing into the oven for a few minutes to finish cooking the fish.

To plate up; place the hake on top of the potatoes, arrange the vegetables around the plate and finish using pea shoots to garnish.

Recipe provided by the Tregenna Castle Hotel