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Beer Battered Hoki with Pesto Potato Salad
Beer Battered Hoki with Pesto Potato Salad

Beer Battered Hoki with Pesto Potato Salad

1 Review(s)
Cook Minutes 55 Min
Prep : 10 minutes Cook: 45 minutes
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These beer battered fish fillets are fabulously crispy and perfect accompanied with a tasty parsley and cashew nut pesto potato salad.

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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g baby gourmet potatoes, washed
1 bunch fresh parsley leaves (about 1 cup of tightly packed leaves)
¼ cup roasted cashews
1 clove garlic, crushed
1 ½ Tbsp olive oil
a squeeze of lemon juice
½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
440 g box Sealord Simply Crafted Beer Battered Hoki Fillets
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Step 1
Cook gourmet potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and cool completely. Cut potatoes in halves or quarters and place in a mixing bowl.
Step 2
Make the pesto by putting parsley leaves, cashew nuts, garlic cloves, and olive oil in a food processor. Process until smooth. Stir through lemon juice and season to taste. Mix pesto through HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise. Stir through cooked potatoes.
Step 3
Preheat oven to 220°C (fan bake). Place 4 Sealord Simply Crafted Beer Battered Hoki Fillets on a rack sat over an oven tray. Bake for 24 minutes, turning halfway through cooking until golden and cooked. Serve with Pesto Potato Salad and fresh salad leaves or beans.
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