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    • 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.
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    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

    • Preheat the oven to 200°C.

    • Place the Hoki, garlic, onion, eggplant, courgettes and capsicum in a large ovenproof dish with the oil and toss.

    • Bake for 20 minutes.

    • Stir in tomatoes and return to oven for a further 10 minutes or until the eggplant is tender.

    • Serving Suggestions: Serve with a garnish of fresh rocket.

    Frozen Hoki Products

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