Miss Polly's Kitchen: Crumbed Hoki with Mediterranean Vegetables
Ingredients
1kg baby potatoes, sliced in half
MEDITERRANEAN VEGETABLES
2 large zucchinis, sliced into 2cm thick rounds
1 large capsicum, cut into bite-sized chunks
½ cup fresh oregano
1 large red onion, quartered
4 large garlic cloves, skin on
2 tablespoons capers
1/2 cup olives
½ cup dates
1/3 cup white wine
1 tablespoon red wine vinegar
2 tablespoons maple syrup
salt and pepper
CHEESY PANKO CRUMBS
1 cup parmesan cheese, finely grated
1 cup panko crumbs
1 tablespoon dried oregano
salt and pepper
2 eggs, whisked
1/2 cup corn flour
2 tablespoons butter
1 tablespoon oil
360g Hoki Fillets, cut into two pieces
CAPER BUTTER SAUCE
50g butter
2 tablespoons capers
juice of 1 lemon
Method
Preheat the oven to 180 fan-bake.
Boil a large pot of salted water. When water is boiling, place in the baby potatoes and boil for 10 minutes. Drain well and set aside.
Put all the Mediterranean vegetable ingredients into a bowl with the potatoes and toss together. Place into a large baking dish and season well with salt and pepper. Put into the preheated oven for 50-60 minutes until cooked.
When the Mediterranean vegetables are almost done, assemble two separate shallow bowls and place in the whisked eggs and the corn flour. In a third shallow bowl, add in the cheesy panko crumb ingredients and mix.
Dip the fish into the corn flour, the whisked eggs and then the cheesy panko crumbs making sure all sides are coated. Heat a large fry pan with butter and oil, fry the fish on both sides until golden and crispy.
While the fish is cooking heat a second pan, with butter, capers and lemon juice. Simmer for a couple of minutes until the butter has melted and then turn off the heat.
TO SERVE
Place the cooked fish on top of the Mediterranean vegetables in the roasting dish and pour over the caper butter sauce. Serve immediately.
