Ingredients

• 200g/7oz hoki
• 1 egg
• beaten
• 100g/3½oz fresh breadcrumbs
• 2 tbsp chopped mixed fresh herbs
• (basil
• parsley
• chives)
• 1 tbsp olive oil
• 2 tsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• ¼ sweet potato
• peeled
• finely chopped and boiled until soft
• 75g/2½oz Brie
• chopped
• 1 tbsp double cream
• salt and freshly ground black pepper

Directions

• Heat the oven to 200C/400F/Gas 6. Roll the hoki in the beaten egg
• then in the breadcrumbs and then in the mixed chopped herbs. Pat with hands to secure the herbs.
• Heat the olive oil and pan fry the fish for two minutes on each side. Place on a baking tray in the oven and roast for five minutes or until cooked through.
• To make the sauce
• heat the oil
• add the shallot and garlic and cook gently for two minutes. Add the sweet potato and cook for another minute
• stirring well. Add the Brie and double cream
• stir to combine and season well. Cook for two minutes.
• To serve
• place the hoki on a plate and spoon over the sauce.