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Hoki Fillets and Roast Veggies + Tuna Winter Salad

Hoki and Roast Veggies for a satisfying dinner, followed by a delightful Tuna Winter Salad perfect for lunch the next day. Prep once, enjoy a delicious dinner and pack a wholesome lunch, all in one recipe.
30 mins
Prep 10 Mins + Cook 20 Mins
Serves 2
9 ingredients


1 pack
Sealord Hoki fillets (Lemon Pepper or Gluten Free)
2 medium
Kumara, peeled and diced into small cubes
Red capsicums, sliced into strips
1 large
Red onion, cut into wedges
1 bunch
Broccolini, trimmed
1/2 bunch
Kale, stems removed and leaves torn into bite-sized pieces
4 tbsp
Olive oil
Lemon cut into wedges
Salt and black pepper to taste


Step 1 of 8

Preheat the oven to 200°C.

Step 2 of 8

Cook the Sealord Lemon Pepper Crumb Hoki fillets as per the instructions on the box.

Step 3 of 8

Place the diced kumara, sliced capsicum and red onion wedges on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and black pepper, and roast for 20 minutes or until tender.

Step 4 of 8

On another baking tray lined with baking paper, place the broccolini and kale leaves. Drizzle with 2 tbsp of olive oil, season with salt and black pepper, and roast for 10 minutes or until tender and slightly charred.

Step 5 of 8

To serve, divide the roasted kumara, capsicum, red onion, and broccolini between 2 plates and 2 lunchboxes or containers. 

Step 6 of 8

For dinner, top each plate with a hoki fillet or two and some charred kale.

Step 7 of 8

For lunch, add a can of tuna to each lunchbox and add some fresh spinach

Step 8 of 8

Add some lemon juice to your hoki and roast veggies and a few wedges for your lunch tomorrow

Nutritional Information

*Nutrition figures are averages only
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