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Tuscan Fish Salad

Colourful and tasty, this fresh fish salad makes a great addition to any occasion.
29 mins
Prep 5 Mins + Cook 24 Mins
Serves 4
8 ingredients


1 pack
Sealord Hoki Three Seed Crumb Fillets
Medium red onion, finely sliced
Small tomatoes cut in quarters
Large capsicum thinly sliced
Anchovy fillets, chopped (optional)
Capers (optional)
1/4 cup
Basil leaves
Vinegar or lemon juice to dress


Step 1 of 5

Heat the oven to 200°C.

Step 2 of 5

Place the Sealord Three Seed Crumb Hoki fillets on a baking tray and bake for 12 minutes each side.

Step 3 of 5

Put the onions in a bowl with tomatoes, capsicums, capers and anchovies.

Step 4 of 5

Dress with oil and vinegar or lemon juice. Season with salt and pepper.

Step 5 of 5

When the fish is cooked, cut into pieces and arrange over the salad then scatter with basil leaves.

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.

Nutritional Information

*Nutrition figures are averages only
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