Products used in this recipe
I&J Crispy Battered Hoki With Pomegranate & Grain Salad
Yield: 10 Servings
Yield: 10 Servings
Roasted pumpkin, pomegranate and quinoa salad served with crispy battered hoki fillets.
Instructions:
1. Combine pumpkin, smoked paprika and oil and roast until golden.
2. Cook quinoa and cool. Combine with rocket, parsley and pomegranate seeds. Toss through pumpkin and dressing.
3. Cook frozen I&J Fish following packet directions.
4. Serve fish on quinoa salad. Sprinkle with fetta.
