King fish hazelnut pesto and garden salad
4x160g fillets of kingfish, skinned and pinned
4 tsp Cajun spice mix
Sunflower oil, as needed
250g mixed salad of your choice
Lemon wedges, to serve
25g hazelnut, lightly toasted
20g Parmesan cheese, grated
1g bicarbonate soda
5g sea salt flakes
3g garlic, minced
70ml sunflower oil
30ml olive oil, plus extra
30g basil, picked and washed
20g flat leaf parsley, picked and washed
½ lemon juice
In a small food processor, blend together nuts, cheese, soda bicarb, salt, garlic, 20ml of the sunflower oil and 10ml of the olive oil to make a coarse paste.
Add half the basil, parsley, 20ml of the sunflower oil and 10ml of the olive oil.
Blend again until the herbs are minced.
Now add the remaining ingredients, wipe down the sides of the blender jar and blend again until you achieve the desired consistency.
Store until required.
For the fish
Rub it with Cajun spice mix, season it with salt and pepper and grill it using a little oil on a medium hot pan until cooked, 4 mins per side.
Serve the fish with pesto, salad, and a drizzle of olive oil and lemon wedges.