Miss Polly's Kitchen with Crumbed Hoki with roasted Mediterranean Inspired Vegetables

Miss Polly's Kitchen: Crumbed Hoki with Mediterranean Vegetables

Sanford and Sons have partnered with talented Instagram foodie, Miss Polly’s Kitchen, to bring you a selection of tasty seafood recipes showcasing delicious, fresh ingredients. Try this tasty dish with golden & crispy Hoki with Mediterranean Veges.
60 mins
4 people


  • 1kg baby potatoes, sliced in half 


  • 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


  • 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


  • 50g butter

  • 2 tablespoons capers

  • juice of 1 lemon


  1. Preheat the oven to 180 fan-bake. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Place the cooked fish on top of the Mediterranean vegetables in the roasting dish and pour over the caper butter sauce. Serve immediately.


Miss Polly’s Kitchen has used Hoki Fillets in this recipe, but any firm white fish can be coated with these tasty cheesy panko crumbs for a delicious and easy dish.

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