Sealord Hoki Classic Crumb Fillets
large floury potatoes, peeled and cut in wedges
large sweet potatoes, peeled and cut in wedges
- Heat the oven to 200°C.
- Place the potatoes and sweet potatoes in a saucepan, cover with water. Bring to the boil, then drain well. Toss the potato and sweet potato wedges with oil and season with salt and pepper.
- Stir oregano through the wedges, add the Hoki fillets and roast together for a further 18 minutes, turning the fish halfway through.
- Serve with lemon and tartare sauce.