Fresh Hoki Fillets
lemon, juice and finely grated zest
green salad and sweet potato wedges to serve
- Heat a small frying pan over a high heat and add the cumin seeds. Fry the seeds until they are aromatic and starting to darken, then remove them to a mortar and pestle. Add the sea-salt and finely grated lemon zest, and grind the ingredients until they are well combined. Set aside.
- Heat a little butter or olive oil in a frying pan and cook Hoki fillets until golden and cooked through. Drizzle with some of the lemon juice and then transfer the Hoki to two serving plates.
- Serve the fillets with a leafy green salad and a sprinkle of the flavoured salt.