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Receta Crunchy Herb Topped Hoki
by Global Cookbook

Crunchy Herb Topped Hoki
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Ingredientes

  • 25 gm Polenta, (1oz)
  • 55 gm Blanched almonds, finely minced (2oz) Grated zest of 1 orange
  • 25 gm Parmesan cheese, finely grated (1oz)
  • 30 ml Fresh oregano, finely minced (2tbsp)
  • 15 ml Fresh thyme leaves, (1tbsp) Salt & freshly grnd black pepper
  • 4 x Long, thin pcs Hoki fillet, each weighing approximately 175g (6oz)
  • 30 ml Extra virgin olive oil, (2tbsp)

Direcciones

  1. Mix together polenta, almonds, orange zest, Parmesan, herbs and seasoning.
  2. Place fish on a greased baking try and brush with a little oil.
  3. Sprinkle polenta mix over fish, pressing down lightly to proportionately cover the top of fish. Drizzle remaining oil over the top.
  4. Bake in a preheated oven 200 C, 400 F, gas mark 6 for 10-15 min till fish is cooked.
  5. Lightly brown under a preheated medium grill and serve garnished with oregano and orange wedges.
  6. NOTES : Hoki is a very good alternative for cod and haddock. The flaky white fillets are ideal for baking, grilling, frying or possibly poaching.