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4 x 180g skin on Hoki fillets
2 tbsp. olive oil
25g butter, diced
Juice of ½ a lemon
1 cup Manuka wood chips
12 thin crispy fried slices of bacon
1 shallot, finely diced
1 garlic clove, finely chopped
½ tsp. caster sugar
2 tsp. red wine vinegar
¼ tsp. smoked paprika
6 large Vine tomatoes
1 small bunch basil, thinly sliced
3 tbsp. extra virgin olive oil
Flaky sea salt & pepper

  1. Place wood chips into the bottom of a small smoking tray, then place the tray over a medium-low heat until it starts smoking. Place tomatoes on a small rack that fits into the tray, then place over the smoking woodchips, cover with tinfoil or a tight fitting lid, then smoke the tomatoes for 10-15 minutes, or until lightly softened.
  2. Remove tomatoes from the smoker, then peel, quarter and deseed. Dice the tomato into 1cm cubes, then place in a bowl. Set aside.
  3. Heat 1 tbsp. of olive oil over a medium-low heat, add the diced shallot and garlic. Cook gently for 5 minutes without colouring. Add the sugar, vinegar and smoked paprika. Remove from the heat, cool slightly then add to the diced tomatoes.
  4. Add the sliced basil, stir through the extra virgin olive oil and season to taste with salt and pepper. Set aside.
  5. Meanwhile heat the remaining olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry skin side down, for 3-4 minutes or until the skin is crisp and golden. Turn-over and cook for another 1-2 minutes. Add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.
  6. To serve, place the Hoki fillets on warm serving plates, top with 3 slices of the crispy bacon, then spoon over smoked tomato salsa.

Recipe by Hopgood's & Co