Hoki and prosciutto bundles with tomato and caper sauce

This dish tastes like it could be from a Michelin star restaurant, but it is so simple to create. Hoki and prosciutto pair magically together, and the tomato and caper sauce is just divine!
Hoki and prosciutto bundles with tomato and caper sauce



1.Preheat oven to 180°C. Cut fish into 8 even portions; if necessary, neaten fish by tucking in ends, rolling it up or combining 2 scrawny pieces. Wrap 1 slice of prosciutto around each portion.
2.Heat olive oil in a large frying pan and sauté shallot and garlic for 1-2 minutes until softened and fragrant. Add capers and wine and simmer for 1 minute. Add tomatoes and brown sugar, season to taste and simmer for 5 minutes.
3.Spoon three-quarters of tomato sauce into an ovenproof serving dish, arrange fish in a single layer in the sauce and spoon remaining sauce between the fish.
4.Bake for 30-35 minutes or until fish is cooked and prosciutto is crispy.
5.Garnish with thyme and extra capers (if desired) and serve with a few salad leaves and crusty bread for dipping.

This is a great way to use up uneven fillets or a fish that doesn’t hold together well in the pan but has good flavour.


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