Hoki Tossed in Ratatouille

30 minutes
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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  • 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


  • 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.

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