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

32.6g

per serving

65.2 g total

Fat

35.4g

per serving

70.8 g total

Protein

36.2g

per serving

72.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Beaten

Brie

Chopped

tbsp

Double Cream

GrainsCereals

100

Breadcrumb

Fresh

NutsSeeds

tbsp

Mixed Fresh Herbs

Chopped basil, parsley, and chives

clove

Garlic

Finely chopped

unit

Salt

For seasoning

unit

Black Pepper

Freshly ground for seasoning

OilsFats

tbsp

Olive Oil

For frying fish

tsp

Olive Oil

For sauce

Seafood

200

Hoki

Fresh fillets

Vegetables

piece

Shallot

Finely chopped

0.25

piece

Sweet Potato

Peeled, finely chopped, and boiled until soft

Method

Transfer fish to a baking tray and roast in the oven for five minutes until cooked through.

Sauté the shallot and garlic in oil for two minutes.

Serve the hoki on a plate with the sauce spooned over the top.

Coat the hoki in the beaten egg, then the breadcrumbs, and finally the mixed chopped herbs.

Preheat the oven to 200°C.

Stir in the boiled sweet potato and cook for one minute.

Add the Brie and double cream, stir to combine, season with salt and pepper, and cook for two minutes.

Heat olive oil in a pan and fry the fish for two minutes on each side.