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Lemon Baked Hoki with Kumara (New Zealand)
Main meal

Lemon Baked Hoki with Kumara (New Zealand)

Posted by Michael Holstead

4.0 / 5 from 2 reviews

Serves: about 4 people. Portion size: about 350g per person. Country of origin: New Zealand. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.

Main mealfishhokikumaralemonlow saturated fatmain mealnew zealandDairy freeEgg freeGluten freeLow FatLow Saturated FatNut free

Free from

Dairy freeEgg freeGluten freeLow FatLow Saturated FatNut free

Known allergens

Fish

Estimated Nutrition (per 100g finished recipe)

Calories
110 kcal
Protein
12.5 g
Carbohydrate
16 g
of which sugars
4.5 g
Fat
1.3 g
of which saturates
0.25 g
Fibre
3 g
Salt
0.44 g

Ingredients

  • 650g hoki fillets
  • 1 tbsp olive oil
  • 1 lemon, juiced and zested
  • 2 garlic cloves, crushed
  • 500g kumara or sweet potato, cubed
  • 200g green beans
  • Small handful parsley
  • Black pepper
  • Lemon wedges
  • 1 tsp dried thyme

Method

Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.

Roast kumara with garlic, thyme, lemon zest, and a little oil until nearly tender.

Add the hoki and green beans to the tray and bake until the fish flakes.

Serve with parsley and lemon wedges.

Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.

Reviews

4 / 5

The method for Lemon Baked Hoki with Kumara (New Zealand) was straightforward and the result looked like proper travel food rather than a plain fish supper.

Steve Allanson
4 / 5

Lemon Baked Hoki with Kumara (New Zealand) felt fresh, filling, and not overworked. The New Zealand influence is clear without needing a long list of difficult ingredients.

Annie Treadwell