Chargrilled Flake with Pesto on Zucchini Noodles


Preparation time
25 minutes

Cooking time
10 minutes

2 people

Olive Oil
1 packet 200g Ferguson Australia Flake, thawed overnight in the refrigerator 
2 bunches of basil
¼ cup of unsalted cashews
¼ cup semi dried tomatoes (including oil)
1 garlic clove
¼ cup grated parmesan 
Juice half a lemon
2 zucchini 

Chargrilled Flake with Pesto on Zucchini Noodles

Defrost the Ferguson Australia Flake as per instructions on packaging.

Remove Flake fillets from packaging and pat dry with paper towel.

In a food processor, add in basil, semi dried tomatoes, parmesan, garlic, cashews and juice of lemon.  Blitz until all well combined and season if necessary.  Set aside.

Make zucchini noodles with your veggie spaghetti maker and set aside. (You can steam them for 10 minutes if you prefer semi-steamed zucchini noodles).

Brush pieces of fish with olive oil then place on hot grill pan.  Cook for approx 3 mins either side, then turn off heat, loosely cover with foil and allow to rest for 5 minutes.

To serve, place a pile of your zucchini noodles on a plate, place your pieces of flake on top then a generous spoonful of your delicious pesto.  Serve with lemon on the side.

*Recipe by Dinah Crowe

Stirring the Pot