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Baked hoki with artichokes and tomatoes

  • 4-5
Baked hoki with artichokes and tomatoes

Add a taste of the Mediterranean to your meal with this delicious one-dish dinner.


  • 4 tablespoons capers, well rinsed
  • 2 tablespoons finely chopped fresh thyme
  • 5-6 rashers streaky bacon
  • 525 gram bag frozen hoki fillets
  • 390 gram can artichoke hearts, rinsed and quartered
  • 10 small tomatoes, halved
  • 1 red onion, peeled and cut into thin wedges
  • ¼ cup black olives
  • ¼ cup extra virgin olive oil


  1. Mix together the capers and thyme. Cut the rind from the bacon and use the back of a cook's knife to stretch the rashers to make them thinner.
  2. Using a sharp knife cut each partially thawed fillet in half and brush with olive oil. Season with salt and pepper.
  3. Sprinkle the caper and thyme mixture over half of each fillet and sandwich with the remaining half. Wrap each portion in bacon and secure with a toothpick. Brush fish will olive oil.
  4. Put fish fillets in a large overproof dish and place artichokes, tomatoes, onion and olives around them. Drizzle over the olive oil.
  5. Fank back at 180ºC for 20-25 minutes until the fish and vegetables are cooked. The fish is cooked when it flakes easily. Serve fish garrnished with fresh thyme and accompanied with green beans and pasta of your choice.

Cooks Tips

- Tomatoes with their calyces left on look fabulous in this recipe.

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