Free Recipe Crunchy Herb-Topped Hoki
Recipe Type: W Recipes
Recipe Preparation: bake
Cooking Ingredients for Crunchy Herb-Topped Hoki Recipe
25 g Polenta; (1oz)
55 g Blanched almonds; finely
-chopped
; (2oz)
Grated zest of 1 orange
25 g Parmesan cheese; finely
-grated (1oz)
30 ml Fresh oregano; finely
-chopped
; (2tbsp)
15 ml Fresh thyme leaves; (1tbsp)
Salt & freshly ground black
-pepper
4 Long; thin pieces Hoki
; fillet, each
; weighing
; approximately 175g
; (6oz)
30 ml Olive oil; (2tbsp)
Crunchy Herb-Topped Hoki Preparation
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 200oC, 400oF, 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. Converted by MC_Buster. NOTES : Hoki is a very good alternative for cod and haddock. The flaky white fillets are ideal for baking, grilling, frying or poaching. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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