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Barbecued Hoki Wrapped in Bacon with Summer Vegetables

Name: Barbecued Hoki Wrapped in Bacon with Summer Vegetables
Prep time: 5 min
Cook time: 15 min
Yield: Makes 4-5
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

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

Intermediate

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.