Crumbed Hoki & Roasted Vegetable Salad
This salad is a tasty way to enjoy a mixture of vegetables (or even use up vegetables from last night). Just serve up with your favourite Hoki fillets.
Sealord 3 Seed Fillets
red onion, cut into wedges
butternut pumpkin, skin on
golden kumara, cut into chunky wedges
yellow capsicum, sliced into thick strips
salt and pepper
- Pre-heat oven to 190°C.
- Place fish fillets on a lined tray and bake for 20-30 minutes until golden and cooked through.
- At the same time make the dressing by combining olive oil, honey, salt & pepper and white vinegar and whisk to combine.
- In a bowl toss all the vegetables and dressing together and place on a lined roasting tray in a single layer. Sprinkle over the fresh thyme leaves & roast for 20-30 mins until tender.
- Serve fish with the warm vegetable salad and serve with a squeeze of fresh lemon.
*Nutrition figures are averages only.