Lemon and Parsley Hoki with Warm Potato Salad
500g baby new potatoes, sliced
¼ cup sun-dried tomatoes in oil, drained, chopped
1 tbs oil from sun-dried tomatoes
¼ cup chopped black olives
1 tbs baby capers
1 spanish onion, finely chopped
1 tbs chopped fresh basil
Sea salt & freshly ground black pepper
¼ cup olive oil
Finely grated zest of 1 lemon
1 tbs finely chopped fresh parsley
4 Hoki fillets
Steamed broccoli and lemon wedges, to serve
Cook potatoes in a large pan of boiling water for about 10-15 minutes, or until just tender. Drain well and return to pan. Add tomatoes, tomato oil, olives, capers and mint. Toss to combine and season.
Meanwhile, combine olive oil, lemon zest and parsley. Add fish and turn to coat. Heat a non-stick pan over medium heat. Cook for about 2 minutes each side, until golden.
Serve fish with warm potato salad, steamed broccoli and lemon wedges.