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

  • 1

    medium red onion, finely sliced

  • 12

    small tomatoes cut in quarters

  • 2

    large capsicums thinly sliced

  • 10

    anchovy fillets, chopped (optional)

  • capers (optional)

  • 1/2 cup

    basil leaves

  • vinegar or lemon juice to dress


  1. Heat the oven to 200°C.
  2. Place the Hoki fillets on a baking tray and bake for 12 minutes each side.
  3. Put the onions in a bowl with tomatoes, capsicums, capers and anchovies.
  4. Dress with oil and vinegar or lemon juice. Season with salt and pepper.
  5. When the fish is cooked, cut into pieces and arrange over the salad then scatter with basil leaves.

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Foodie Tip

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.