Baked Hoki Steaks with Tomatoes, Pinenuts and Red Onions

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Saffron and tomato give fish dishes a real Mediterranean feel — the bouillabaisse factor. This is nothing like, and not as complicated as, bouillabaisse but it would probably benefit from the addition of a few fresh shellfish; mussels, cockles or New Zealand pipi. Serve it with lots of bread to mop up the sauce.


  • 4 × 200 g(6 ½ oz) hoki or hake steaks, on the bone
  • 60 ml(2 fl oz) extra virgin olive oil
  • 2 medium-large red onions, peeled and finely sliced
  • 40 g(1 ⅓ oz) pinenuts, lightly toasted
  • pinch saffron
  • 4 large, ripe tomatoes, cut into small wedges
  • ¼ teaspoon ground allspice
  • 1 handful fresh basil leaves
  • 200 ml(7 fl oz) dry white wine
  • salt and pepper


Preheat oven to 200°C/400°F/Gas Mark 5. Place a ceramic baking dish, just large enough to hold all the fish in one layer, in the oven. Heat half the oil and fry onions until they begin to caramelise. Add pinenuts, saffron, tomatoes, allspice and basil and fry for 1 minute, then add wine and bring to the boil. Remove from heat and add salt to taste.

Brush fish with remaining oil and season with salt and pepper. Place fish in the hot baking dish and pour over onion mixture. Bake until fish is just cooked. It should take no more than 8 minutes.