Summer Fresh 🙂


Chop pineapple and fry in a pan with 4 teaspoons red chilli pesto. Add 2 tablespoons soya sauce and 1 tablespoon honey. Leave to simmer until thickened.

Bake hake portions in the oven until 80% cooked through.

Add fish to sauce in the pan, spooning over until fish is covered and finished cooking.

Serve with an Asian green salad.