Fresh hoki fettuccine
This Fresh Hoki Fettuccine is a nice quick recipe to prepare on a weekday evening. Fresh fish, fresh pasta and fresh herbs give this dish a marvelously Mediterranean feel.
- 1 bag Brussels sprouts, cut into quarters
- 1 packet of cherry tomatoes
- 500g fresh hoki fillets
- 75g Always Fresh Capers, drained
- 1 Lemon juice and zest
- 400g Fresh Delmaine Fettuccine
- 1 large red onion
- 1 bunch chives, chopped
- 2 tsps Gregg’s Rubbed Thyme
- 300ml lite cream
- olive oil, salt and pepper
- Preheat oven to 180°C.
- Put a large pot of water on to boil.
- Combine the Brussels sprouts, with 2 tablespoons oil and spread them on a baking sheet.
- Roast in the oven, checking frequently and turning once they start to colour. The sprouts are ready when they are tender but not soft, with a nice, brown colour.
- Divide the fish into 4 equal sized portions. The tail part can be folded under to make this piece thicker.
- Next place the fish on a baking tray. Jab each tomato with a fork once and place along with the capers on top of the fish. Drizzle with olive oil. Sprinkle with lemon zest, juice and season.
- Bake for 10 minutes or until fish is just cooked through.
- Add a glug of oil to the boiling water and cook the Fettuccine according to the instructions on the pack.
- In a fry pan sauté the onion, chives, and thyme.
- Add the cream, 100ml of water and simmer gently.
- Drain the pasta well and add the sauce, along with the Brussels sprouts.
- Serve the fish, tomatoes and capers on the Fettuccine.
- Capers are a pickled flower bud. The roots and stems of the plant were used in a herbal tea in roman times as it helped treat medical conditions like rheumatism.
- Frying capers for a few minutes in hot oil gives them a crispy shell yet retains all the great flavour. Add to tartare sauce or sprinkle over grilled fish
- Substitute 125ml of fish stock for the cream