Preparation time: 20 min.
Cooking time: 10 min.
Hoki (Macruronus novaezelandiae), also known as blue hake or New Zealand whiptail, is a long species of fish that lives in the waters of the southern Pacific. It is fished in the open seas off the coasts of Chile, New Zealand and Australia. You can substitute any firm white-fleshed fish.
- Wash the peppers and cut into strips.
- Slice the onion thinly.
- Season the cubed fish with salt and pepper.
- In a sauté pan, sauté the peppers, onion and bay leaf in 2 Tbsp. of oil (from the tomatoes) for 3 minutes.
- Add the fish and cook over medium heat for approximately 7 minutes. Stir occasionally. You can cook longer to evaporate the excess liquid if necessary.
- At the end of the cooking, drizzle with lemon juice.
- Meanwhile, prepare the spiced couscous as directed on the package.
- Coarsely chop the sundried tomatoes.
- Lightly brown the pine nuts in a skillet.
- Combine the tomatoes, pine nuts and couscous.
- Serve with the fish.
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