Pistachio-Crusted Hoki with Casarecce Pasta

Serves 4

Time 35 minutes

Ingredients

For the Fish

4 hoki fillets (about 150 g each), skin off

⅔ cup pistachios, finely chopped or pulsed

2 tbsp wholegrain breadcrumbs

Zest of 1 lemon

1 tbsp chopped fresh parsley or dill

1 tbsp grated parmesan (optional)

1 tbsp extra-virgin olive oil, plus extra to drizzle

Sea salt and cracked black pepper

For the pasta

250g casarecce pasta

1 tbsp extra-virgin olive oil

2 cloves garlic, thinly sliced

1 bunch broccolini, cut into bite-size lengths

1 cup cherry tomatoes, halved

¼ cup chopped parsley or basil

Optional: a spoonful of Greek yoghurt or ricotta to toss through for creaminess

Method

Preheat oven to 200°C (fan 180°C). Line a baking tray with baking paper.

In a small bowl combine pistachios, breadcrumbs, lemon zest, herbs, parmesan (if using) and 1 tbsp olive oil. Season with salt and pepper.

Pat the hoki dry and place on the tray. Brush lightly with extra virgin olive oil, then press the pistachio mixture onto the top of each fillet to coat.

Cook for 10-12 minutes, or until the fish is just opaque and flakes easily, and the crust is golden.

Meanwhile, cook the pasta in boiling salted water until al dente. Heat 1 tbsp olive oil in a large pan over medium heat. Add garlic and cook until fragrant. Add broccolini and tomatoes and sauté 3-4 minutes until just tender.

Drain the pasta, reserving a little cooking water. Add pasta to the pan with herbs, and a splash of the pasta water to loosen. Toss through a spoonful of yoghurt or ricotta if you like a creamy texture.

Divide pasta among plates, top with a piece of pistachio-crusted hoki, and finish with some lemon wedges.