Barbecued Hoki Wrapped in Bacon with Summer Vegetables
A meal that looks as good as it tastes. Conjure it up for a dinner party or just treat the family to a special gourmet experience.
Makes 4-5
Prep Time 5 minutes
Cook Time 15 minutes
Ingredients
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 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. Step 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. Step 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. Tips
What do I need?
Select All
1
425 g pack Sealord frozen Simply Natural Hoki Fillets
2
150 g rashers streaky bacon
3
1 handful fresh basil leaves
4
4 courgettes, halved lengthways
5
1 yellow capsicum, deseeded and cut into 8 strips
6
1 red onion, peeled and cut into 8 wedges
7
400 g can Wattie’s Extra Chunky Summer Vegetable Pasta Sauce
8
1 ½ Tbsp chopped fresh basil
9
300 g cooked pasta
10
50 g Parmesan, shaved
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