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.


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.


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.


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



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