Name: Hoki and prosciutto bundles with tomato and caper sauce
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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)

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!

Serves 4

Prep

50M

Ingredients

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)

Method

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.