How to cook hake fillets with cherry tomatoes, recipe seasoned with olive sauce and Genoese pesto, guide to preparation and cooking in the oven.
Ingredients for 4 people
- 800 gr hake fillets
- 12 olives
- 4 ripe cherry tomatoes
- 1 clove of garlic
- extra virgin olive oil
- 100 g Genoese pesto
- Origan
- salt and pepper
Preparation of hake fillets
Extract the pulp of the olives, removing the core with a small pointed knife, then whisk it together with the peeled garlic and cut into very thin slices, together with 5 tablespoons of oil, until a homogeneous sauce is obtained, to be transferred later to a bowl to mix it with the Genoese pesto.
Put the preparation obtained in the refrigerator.
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Rinse and dry the hake fillets, arrange them on 4 sheets of aluminum paper, dividing them into equal parts, then sprinkle them with a drizzle of oil and flavor with the help of salt and pepper.
Cut the tomatoes into slices and place them on the hake, then sprinkle each foil with a pinch of oregano, drizzle again with oil and close the foil.
Place the cartocci in a pan and put in the preheated oven at 180 ° C, leaving them to cook for about 20 minutes.
Serve the cartocci with hake fillets directly in the serving dishes, open them without removing the paper, then season them with the sauce based on olives and pesto, before serving on the table.
