Preheat the oven to fan bake 190C.
Place the Thai Lime and Coconut Hoki Fillets on a baking tray and bake for 11 minutes on each side, or until fully cooked.
Meanwhile, prepare the vermicelli rice noodles following the instructions on the packet. Drain and set aside.
Blanch the snow peas in boiling water for 30 seconds. Drain and slice into thin strips.
Place the drained vermicelli rice noodles in bowl with the iceberg lettuce, snow peas, carrot, cucumber, capsicum, bean sprouts, coriander and chopped peanuts.
Drizzle with the dressing and toss gently to combine.
Season to taste.
Serve the Hoki fillets with the Asian Noodle Salad as an accompaniment.