Baked fillet of Hoki with honey and lime rainbow veggies.

While at the fish counter in town today, I picked up just under a kilogram of Hoki. I’d never heard of it before but it looked like cod or any chunky white fish and it was on offer so I gave it a go. At $9.99/kg, I got four large fillets for $8.70 which is pretty good. I didn’t really plan too much ahead of making it into a delicious dinner, it just kind of happened.

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Preheat oven to 200C.

1. Roasted Kent pumpkin and red onion:

First, chop about 2 cups of Kent pumpkin into large wedges leaving the skin on. Place in a baking dish and add half a roughly chopped red onion. Sprinkle with mixed, dried herbs, drizzle with olive oil and place in a pre-heated oven for 45 minutes.

2. Baked fillet of Hoki with garlic and herbs:

After 45 minutes, remove from the oven and place raw Hoki fillets directly on top of the pumpkin and onions. Drizzle with olive oil, add some finely sliced garlic, a sprinkle of mixed herbs and place back into the oven for a further 10 minutes.

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3. Spinach, pea and red onion salad with a honey/lime dressing:

Wash and drain two handfuls of fresh baby spinach. Lightly boil, then drain 1 cup of garden peas and add to the spinach. Finely chop the remaining red onion and add to the spinach and peas. In a small bow, mix 3 tablespoons of fresh lime juice, 2 tablespoons of honey, a splash of olive oil and pour over spinach peas and onion.

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Remove fish and pumpkin from the oven, add salt and pepper to taste and serve immediately with spinach, pea and onion salad.

Enjoy!

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