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    Crunchy Herb-Topped Hoki

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    Crunchy Herb-Topped Hoki

    Hoki is a very good alternative for cod and haddock. The flaky white fillets are ideal for baking, grilling, frying or poaching.

    Serves: 4


    • 25g polenta
    • 55g blanched almonds, finely chopped
    • Grated zest of 1 orange
    • 25g Parmesan cheese, finely grated
    • 2tbsp fresh oregano, finely chopped
    • 1tbsp fresh thyme leaves
    • Salt & freshly ground black pepper
    • 4 long, thin pieces Hoki fillet, each weighing approximately 175g
    • 2tbsp olive oil


    1. Mix together polenta, almonds, orange zest, Parmesan, herbs and seasoning.
    2. Place fish on a greased baking tray and brush with a little oil. Sprinkle polenta mixture over fish, pressing down lightly to evenly cover the top of fish. Drizzle remaining oil over the top. Bake in a preheated oven 200°C, gas mark 6 for 10-15 minutes until fish is cooked.
    3. Lightly brown under a preheated medium grill and serve garnished with oregano and orange wedges.
    4. All items subject to availability. Some items available in larger branches only. Waitrose Limited, Bracknell, Berkshire

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