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Pan-Fried Hoki with Herb Crust and Brie and Sweet Potato Sauce
Crispy herb-crusted hoki fish served with a rich, creamy Brie and sweet potato sauce.
Fish
Seafood
Main Course
Creamy Sauce
Herb Crusted
Estimated Nutrition
Calories
592.1
kcal / serving
1184.2 kcal total
Carbs
32.6
g
per serving
65.2 g total
Fat
35.4
g
per serving
70.8 g total
Protein
36.2
g
per serving
72.4 g total
Cook Time
12
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
1
piece
Egg
Beaten
75
g
Brie
Chopped
1
tbsp
Double Cream
GrainsCereals
100
g
Breadcrumbs
Fresh
NutsSeeds
2
tbsp
Mixed Fresh Herbs
Chopped basil, parsley, and chives
1
clove
Garlic
Finely chopped
1
unit
Salt
For seasoning
1
unit
Black Pepper
Freshly ground for seasoning
OilsFats
1
tbsp
Olive Oil
For frying fish
2
tsp
Olive Oil
For sauce
Seafood
200
g
Hoki
Fresh fillets
Vegetables
1
piece
Shallot
Finely chopped
0.25
piece
Sweet Potato
Peeled, finely chopped, and boiled until soft
Method
1
Preheat the oven to 200°C.
2
Coat the hoki in the beaten egg, then the breadcrumbs, and finally the mixed chopped herbs.
3
Heat olive oil in a pan and fry the fish for two minutes on each side.
4
Transfer fish to a baking tray and roast in the oven for five minutes until cooked through.
5
Sauté the shallot and garlic in oil for two minutes.
6
Stir in the boiled sweet potato and cook for one minute.
7
Add the Brie and double cream, stir to combine, season with salt and pepper, and cook for two minutes.
8
Serve the hoki on a plate with the sauce spooned over the top.