Tomato, Chilli & Hoki Spaghetti

Recipe by In Rhi's Pantry


  • 2

    Sealord Fresh or Frozen Hoki Fillets

  • 200g


  • 2 tbsp

    olive oil

  • 1/2

    white onion, finely sliced

  • 3

    garlic cloves, peeled and finely sliced

  • 10

    black olives, stoned and finely diced

  • 1/2

    fresh chilli, finely sliced

  • 1/2 tsp

    dried chilli flakes

  • 1 tbsp

    tomato paste

  • 400g

    canned tomatoes

  • salt & pepper

  • To finish

    fresh basil and finely sliced fresh chilli


  1. In a pan, add olive oil and bring to a medium heat. Once hot, sauté the onion and garlic until they have started to soften. Add the olives, dried chilli flakes and fresh chilli and saute until softened and slightly golden.
  2. Cook the spaghetti according to packet instructions
  3. Add the tomato paste and cook out for 2 minutes, then add the tinned cherry tomatoes. Lower the heat to a simmer and cook for a further 5 minutes (if the cherry tomatoes haven’t broken down, break with the back of a spoon). Season to taste.
  4. Cut each hoki fillet into around 8 even sized pieces, then nestle into the sauce. Cover with a lid and cook for 4 minutes. Carefully turn each piece, then cook for a further 2 minutes. Remove from the sauce.
  5. Drain the spaghetti and add to the sauce. Toss to cover the pasta completely in sauce.
  6. To serve, place the spaghetti and sauce on a plate, then top with hoki pieces and finish with fresh basil and fresh chilli.