Hoki is in season now, and makes for a very affordable family dinner – it cooks up beautifully white and has a mild flavour.
If you have a large oven tray, you can cook the potatoes for the first 30 minutes, then scoot them along and pop the fish on the same tray for the last 10-15 minutes of cooking – less dishes! But cook them separately if you wish.
- 6-8 medium Agria potatoes
- ¼ cup olive oil
- Sea salt
- 4 portions hoki
- 1 cup fresh breadcrumbs
- 1 tsp lemon pepper seasoning
- 1 clove garlic, crushed
- Spray oil
- Aioli or tartare, chopped parsley and lemon wedges to serve
1 Preheat the oven to 175oC, fan bake. Cut the potatoes into even-sized wedges and toss with the oil and salt. Arrange in a single layer on a lined baking tray and bake for 30-40 minutes until golden and tender.
2 Cut the hoki into even-sized portions (if they are long and thin, just double them up or fold into neat little parcels – they will cook more evenly). Combine breadcrumbs, seasoning and garlic. Spray fish with a little oil and generously pat on the crumbs, then spray with more oil and bake for 12-15 minutes, or until crumbs are golden and fish is cooked in the centre.
3 Serve with tartare or aioli and sprinkle with chopped parsley and lemon wedges for squeezing.