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    Baked Hoki Fillets with a Tapenade and Parsley Crust

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    Baked Hoki Fillets with a Tapenade and Parsley Crust

    This recipe uses frozen hoki, a white fish with a firm, sweet flesh. Alternatively, you could use Waitrose Frozen Prime Cod Fillets. Either type of fish makes a great standby to keep in the freezer. The quick, crunchy crust is made using ready-made breadcrumbs, fresh parsley and the tapenade.

    • Preparation time: 5 minutes, plus defrosting time
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 4 Waitrose Frozen Hoki Fillets, defrosted
    • 50g Goldenfry Natural Breadcrumbs
    • 2 tbsp extra virgin olive oil
    • 2 tbsp Waitrose Kalamata Olive and Anchovy Tapenade
    • 1 pack fresh flat leaf parsley, chopped
    • Salt and freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7. Place the hoki fillets on a double layer of kitchen paper to soak up any excess water from the defrosting.
    2. Mix together the breadcrumbs, olive oil, tapenade and parsley. Season carefully.
    3. Place the hoki fillets tightly together on a metal roasting tray, so that they look almost like a single piece of fish. Spoon the breadcrumb mixture over the top, covering the fillets as evenly as possible and pressing the mixture down to keep it together (don't worry if a few crumbs fall off). Gently ease the fillets apart - they should each have a fairly neat crust.
    4. Bake for 15 minutes or until the crust is golden and the fish is thoroughly cooked. Serve immediately with Waitrose Bistro Roasted Mediterranean Vegetables.

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