NUTRI­TION 1401kJ; 15g fat (1.7g sat); 17g pro­tein; 30g car­bo­hy­drate SERVES 3-4 PREPA­RA­TION 5 MIN­UTES COOK­ING 30 MIN­UTES

Australian Women’s Weekly NZ - - SWEETS -

9 vine toma­toes

1 Tbsp olive oil

2 bunches as­para­gus, trimmed

6 Sealord Potato Crumb Hoki Fil­lets

1 le­mon, cut in wedges, to serve

1. Pre­heat oven to 200°C (190°C fan bake). Place fish fil­lets on a lined bak­ing tray and cook ac­cord­ing to packet in­struc­tions. 2. Driz­zle toma­toes with oil, sea­son with salt and pep­per and place into the oven for 20 min­utes un­til softened. Re­move and set aside. 3. Place as­para­gus into a pot of salted, boil­ing wa­ter and cook for 2-4 min­utes (de­pend­ing on thick­ness of as­para­gus) and drain. 4. Serve the fish plated with toma­toes, as­para­gus and a le­mon wedge

For more recipes with Sealord Potato Crumb Hoki fil­lets go to

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