Hake with Sicilian Pesto

Method

1. Score the tomatoes and blanch them in boiling water for a few seconds, then transfer to ice water to peel easily.
2. Peel the tomatoes, remove the seeds and watery pulp, and set aside.
3. Dredge the hake fillets in flour.
4. Heat olive oil in a pan over medium-high heat until hot.
5. Fry the floured hake fillets until golden and cooked through.
6. While the fish cooks, place the peeled tomatoes, pecorino, almonds, ricotta, half a clove of garlic, basil, and olive oil in a blender. Blend into a creamy pesto.
7. Season the cooked hake fillets lightly with salt.
8. To serve, spread the pesto on the bottom of a plate, place the hake fillets on top, garnish with fresh basil and a grind of black pepper.