Ingredients
Herb Crusted Hoki - Mediterranean style
- 4 fillet Hoki, (Hoki fillets or any white fish)
- 3 heaped tablespoons Parsley leaves
- 1 pinch Sea salt to taste, (I used ground sea salt)
- 2 tablespoons olive oil
- 1 pinch black pepper, freshly ground
- 4-5 slices bread, (Gluten & dairy free crusts stored in freezer)
- 1 clove garlic fresh
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat your oven to 200 degrees Celsius.
Put the breadcrumbs, parsley (or whatever herbs you fancy), garlic, salt and pepper into the thermomix bowl. Pulse on turbo whilst adding the oil in a steady stream until mix is fine and crumbly.
Place the hoki fillets in a roasting pan and cover in the breadcrumb mixture. Drizzle some extra oil over the top.
Bake in the hot oven for about 6-8 minutes, until the breadcrumbs have just turned golden brown.
Herb Crusted Hoki
Tip
You can use whatever herbs you like or have on hand for this dish. Also add as much or as little of the herbs as you like.
We are gluten and dairy free, but if you can have dairy, some parmesan mixed through would be lovely!
You can also make an 'Asian' version using coriander and coconut/sesame oil. We have had this one with dahl and rice... Yum!
We used the Hoki fillets that you can buy frozen at Aldi. Quite impressed with them.
We keep all the end crusty and broken bits of our gluten and dairy free breads in the freezer and then use them to make breadcrumbs when we need some.
Thermomix Model
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Recipe is created forTM 31
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Comments
Made this tonight using Conway fish fillets. Very yummy.
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