This easy seafood recipe will be perfect on your midweek table
2 x 425g boxes frozen classic crumb hoki fish fillets
Rocket leaves and lemon wedges, to serve
WARM TOMATO AND OLIVE SALAD
2 x 250g punnet cherry tomatoes
1 red onion, cut into 1cm slices
½ cup pitted kalamata olives
200g Greek feta, cut into 2cm cubes
1 tblsp olive oil
To make salad, combine all ingredients in a large roasting pan. Toss to coat. Spread over base in a single layer.
Cook in a moderately hot oven (190C) for about 20 to 25 minutes, or until tomatoes are blistered. Remove.
Meanwhile, place fish on a large, oiled oven tray.
Cook in same moderately hot oven (190C), turning halfway, for about 20 to 25 minutes, or until golden brown and cooked through. Remove.
Serve fish with salad, rocket leaves and lemon wedges.