Tuscan Fish Salad
Colourful and tasty, this fresh fish salad makes a great addition to any occasion.
1 x 480g
Sealord Hoki 3 Seed fillets
medium red onion, finely sliced
small tomatoes cut in quarters
large capsicums thinly sliced
anchovy fillets, chopped (optional)
vinegar or lemon juice to dress
- 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.
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.