1 x 480g
Sealord Hoki 3 Seed fillets
medium red onions, finely sliced
small tomatoes cut in quarters
large capsicums thinly sliced
anchovy fillets, chopped (optional)
vinegar or lemon juice to dress
Put the lemon juice and finely sliced red onion together in a bowl for 2 minutes before adding the other ingredients. This removes the raw taste of the onion.
- Heat the oven to 200°C.
- Place the Hoki fillets on a baking tray and bake for 12 minutes each side.
- Put the onions in a bowl with tomatoes, capsicums, capers and anchovies.
- Dress with oil and vinegar or lemon juice. Season with salt and pepper.
- When the fish is cooked, cut into pieces and arrange over the salad then scatter with basil leaves.