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!

By Jo Wilcox
  • 50 mins preparation
  • Serves 4
  • Print


  • 4 hoki fillets (try to avoid bottom-trawled; or use purse seine-caught trevally instead)
  • 8 slices prosciutto
  • 2 tbsp olive oil
  • 1 shallot, finely diced
  • 1 clove garlic, sliced
  • 1 tbsp capers, plus extra to garnish if desired
  • 1/2 cup white wine
  • 2 cans diced tomatoes
  • pinch brown sugar
  • 2-3 sprigs fresh thyme
  • salad leaves and crusty bread, to serve (omit bread for gluten free)


  • 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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