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Fresh Hoki Fettuccine

Serves 4
Prep time: 15 minutes
Cooking time: 30 minutes

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.

Ingredients

Method

  • 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
View the method
  1. Preheat oven to 180°C. 
  2. Put a large pot of water on to boil.
  3. Combine the Brussels sprouts, with 2 tablespoons oil and spread them on a baking sheet.
  4. 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.
  5. Divide the fish into 4 equal sized portions. The tail part can be folded under to make this piece thicker. 
  6. 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. 
  7. Bake for 10 minutes or until fish is just cooked through. 
  8. Add a glug of oil to the boiling water and cook the Fettuccine according to the instructions on the pack.
  9. In a fry pan sauté the onion, chives, and thyme. 
  10. Add the cream, 100ml of water and simmer gently.
  11. Drain the pasta well and add the sauce, along with the Brussels sprouts. 
  12. Serve the fish, tomatoes and capers on the Fettuccine.

And more:

  • 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


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