Serve with cauliflower & broccoli cheese Ingredients Brakes MSC Hoki Portions (30, defrosted) Tomato Salsa • Brakes Red Onion (1, finely diced) • Brakes Tomatoes MM (15, roughly diced) • Brakes Olive Oil (6 tbsp) • Brakes Flat Leaf Parsley (10g, chopped) Herb & Cheese Crum • Brakes Plain Flour (150g) • Brakes Oatflakes (20g) • Brakes Cooking Fat (60g) • Brakes Healthier Choices Reduced Fat Cheese (100g, grated) • Brakes Flat Leaf Parsley (10g, chopped) • Brakes Lemon (1, zest) • Salt & Pepper Preparation Time: 20 minutes Cooking Time: 20 minutes Oven Temperature: 190C, Gas Mark 5
Method To make the salsa, simply combine all the ingredients together. To make the herb & cheese crumb, rub together the fat and the flour until mixture resembles breadcrumbs, add the oats, cheese, parsley, lemon zest, and season. Place fillets on a lightly greased baking tray, top with 1 tbsp of salsa and then 10g of the herb & cheese crumb. Bake in pre-heated oven at 190C, Gas Mark 5 for approximately 12-15 minutes. Serve 1 fillet per portion for primary and 2 for secondary Hints & Tips • Use any surplus salsa, such as tomato & sweetcorn • Substitute the breadcrumbs for a slice of reduced fat cheese • Substitute the hoki fillet for pollack fillets Recipes courtesy of Brakes