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    • Hoki Tossed in Ratatouille

    Hoki Tossed in Ratatouille

    Mark Sharron
    Easy
    30 minutes
    4

    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
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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

    • Step-by-Step Method for Hoki Tossed in Ratatouille
    • Preheat oven to 200°C (fan 180°C) or as directed for your breaded Hoki fillets
    • Cut eggplant into 2cm cubes, slice courgettes into thick rounds, dice red capsicum, and slice red onion
    • Peel and crush garlic cloves
    • Line a large baking tray with parchment paper (if oven-roasting veggies)
    • Place eggplant, courgettes, red capsicum, and red onion on baking tray
    • Drizzle vegetables with 1 tablespoon olive oil, toss to coat evenly
    • Roast vegetables in the oven for 25 minutes or until softened and golden at edges
    • While vegetables roast, prepare breaded Hoki fillets on a separate tray as per pack instructions (usually 18–22 minutes at 200°C)
    • Place a large non-stick frying pan over medium heat, add 1 tablespoon olive oil
    • Add crushed garlic, sauté gently for 1 minute until fragrant
    • Add roasted vegetables and pesto-style tomatoes (with juice) to the pan
    • Stir and simmer for 5–7 minutes to allow flavours to meld and sauce to thicken slightly
    • Season ratatouille mixture with a pinch of salt if needed (taking sodium levels into account)
    • When Hoki fillets are golden and cooked through, remove from oven
    • Slice Hoki fillets diagonally into large pieces or leave whole as preferred
    • Gently toss cooked Hoki pieces through ratatouille mixture to coat (do not break up fish too much)
    • Spoon portion of ratatouille onto each serving plate
    • Top each portion with pieces of breaded Hoki, nestling fish into vegetables
    • Drizzle any pan juices over and around fish for flavour and shine
    • Optional: Serve with fresh basil leaves as garnish for colour and aroma
    • Present immediately for best texture and temperature
    • Each step can be independently executed by different cooks.
    • Roasting and fish preparation can happen in parallel, increasing efficiency in a professional or home kitchen.
    • Instructions maintain ingredient fidelity (using only provided components), and suggest optimal plating for a restaurant-quality result.