• 425 g pack Sealord frozen Simply Natural Hoki Fillets
  • 150 g rashers streaky bacon
  • 1 handful fresh basil leaves
  • 4 courgettes, halved lengthways
  • 1 yellow capsicum, deseeded and cut into 8 strips
  • 1 red onion, peeled and cut into 8 wedges
  • 400 g can Wattie’s Extra Chunky Summer Vegetable Pasta Sauce
  • 1 ½ Tbsp chopped fresh basil
  • 300 g cooked pasta
  • 50 g Parmesan, shaved
  1. Season frozen Sealord Simply Natural Hoki Fillets with ground black pepper. Place a fresh basil leaf each side of a fillet and then wrap in a streaky bacon rasher. Secure with a tooth pick. Repeat until all the fillets are prepared and wrapped.
  2. Barbecue the fillets on a medium heat for 15 minutes, turning 2-3 times, until tender and hot. Brush prepared vegetables with a little oil and season with salt and pepper. Barbecue alongside the fish until tender.
  3. Heat Wattie’s Extra Chunky Summer Vegetable Pasta Sauce and season with the chopped basil. Serve the hot barbecued hoki and vegetables on pasta, with the Summer Vegetable Pasta Sauce spooned over, garnish with Parmesan shavings and serve immediately.

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Rate and Review

4 Ratings

Reviews (4)

Anna Rawson's Review | Rating

Fantastic tasing dish. Loved it!! Loved it. I will definately make this for friends to impress! ;)

Deb Nicholas's Review | Rating

Yummy, yummy, yummy. Will be making this again

Rehia Melbourne's Review | Rating

Will definitely be trying this one!

Abby's Review | Rating

Worst combination of ingredients ever. Wasted my time and money. First date definitely now going to be the last!