0
0 ITEM(S) - £0.00 GO

Menu

    • Hoki Tossed in Ratatouille

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 228; Fat 11g; Carbs 15g; Cholesterol 80mg; Sugars 3.2g; Fibre 1g; Protein 17g; Sodium 4.51g
    The dish of this tomato and vegetable stew is a good choice with these crunchy batter-fried Hoki fillets. An easy weekday meal that looks and tastes gourmet.
    1 rating
    layout 0 comment

    Ingredients

    • 480g of breaded Hoki Fillets
    • 2 cloves garlic, crushed
    • 1 red onion, sliced
    • 1 medium eggplant, cut into cubes
    • 2 courgettes, trimmed and thickly sliced
    • 1 red capsicum, deseeded, cut into cubes
    • 2 tablespoons olive oil
    • 400g can of Pesto Style Tomatoes

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.