Steamed Hoki, Parsley, White Wine Sauce

A simple steamed fish brought to life with parsley and white wine sauce matched with sweet potato mash.

Method
- Cook Hoki fillets in combi oven on 20 percentage steam for 10-12 minutes at 160 degree Celsius or until cooked through. Keep warm.
- Meanwhile, simmer wine in a large saucepan and reduce by half.
- Add water and CONTINENTAL Professional Gluten Free Potato & Leek Soup Mix to the pan and bring to the boil, stirring continuously. Simmer for 10 minutes then stir through dill.
- Pour sauce over fish and serve with KNORR Instant Sweet Potato Mash Mix, steamed broccolini and lemon wedges.
Serving Suggestion
- As an alternative, serve with CONTINENTAL Professional Instant Mashed Potato Mix.
Tip
- Add some cream or sour cream to the sauce for more flavor.