Hoki with lemon and thyme 好吉魚

Hoki with lemon and thyme 好吉魚



Prep Time:          10 minutes
Cooking Time:    20 minutes
Serves:                4


  •     4                             fresh Hoki fillets
  •     1 tablespoon          pine nuts
  •     8-12                       cherry tomatoes
  •     3 tablespoons        fresh lemon juice
  •     1 tablespoon          melted butter (10 g)
  •     2-3                         sprigs of fresh thyme
  •     1 clove                   garlic, finely chopped (5 g)
  •     Salt and pepper to taste

Add all ingredients


  •     Spread the pine nuts in a baking tray and bake at 180C, shaking occasionally, until golden-brown – approx 5 minutes.    Set aside for garnishing.
  •     Spray a baking dish with non-stick cooking spray.
  •     Pat fillets dry with a paper towel and place into the baking dish.
  •     Remove enough leaves from sprigs of thyme and sprinkle on the fish.
  •     Pour lemon juice over fillets and drizzle butter on top. Season with garlic, salt and pepper and sprinkle the remaining thyme sprigs around the hoki.
  •     Bake in preheated oven at 180C until the fish is white and flakes when pulled apart with a fork, about 20 minutes.
  •     Place cherry tomatoes in tray 10 minutes before cooking time is up and roast.
  •     Garnish dish with cherry tomatoes and pine nuts.