Recipe for Crunchy Herb-Topped Hoki 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
25 gm Polenta, (1oz)
55 gm Blanched almonds, finely chopped (2oz)
Grated zest of 1 orange
25 gm Parmesan cheese, finely grated (1oz)
30 ml Fresh oregano, finely chopped (2tbsp)
15 ml Fresh thyme leaves, (1tbsp)
Salt & freshly ground black pepper
4 x Long, thin pieces Hoki fillet, each weighing approximately 175g (6oz)
Instructions:
Instructions: Mix together polenta, almonds, orange zest, Parmesan, herbs and seasoning.

Place fish on a greased baking try and brush with a little oil.

Sprinkle polenta mixture over fish, pressing down lightly to evenly cover the top of fish. Drizzle remaining oil over the top.

Bake in a preheated oven 200 C, 400 F, gas mark 6 for 10-15 minutes until fish is cooked.

Lightly brown under a preheated medium grill and serve garnished with oregano and orange wedges.

NOTES : Hoki is a very good alternative for cod and haddock. The flaky white fillets are ideal for baking, grilling, frying or poaching.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Crunchy Hazelnut Pastry Shell   ::   Crunchy Honey Chicken   ...