Peter Gordon

Baked Hoki Steaks with Tomatoes, Pinenuts and Red Onions

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

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.

Ingredients

  • 4 × 200 g(6 ½ oz) hoki or hake steaks, on the bone
  • 60 ml(

Method

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 win