Hoki With Light Lemon
|Hoki fillets||20 Ounce (4 In Number, 175 Grams)|
|Cold water||1⁄4 Pint (150 Milliliter)|
|Skimmed milk||1⁄4 Pint (150 Milliliter)|
|Low fat natural yogurt||4 Ounce (100 Grams)|
|Lemon juice||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Granulated no calorie sweetener||1⁄2 Teaspoon|
|Parsley sprigs||3 (For Garnish)|
1) Clean the fillets thoroughly.
2) In a large frying pan, place the hoki fillets with the water.
3) Let the fillets boil over a gentle heat and simmer for 5-10 minutes, depending on the thickness of the fish.
4) Cook the fish until the flesh turns white and flaky on pressing.
5) Using a slotted fish slicer, transfer the cooked fish to a warm serving dish, cover and keep warm.
6) Meanwhile, combine the cornflour with the milk and place in a small saucepan.
7) Boil the mixture, stirring constantly, and cook until sauce thickens.
8) Reduce the heat and simmer gently for 3-4 minutes to cook the cornflour thoroughly, stirring occasionally.
9) Remove the sauce from the heat and carefully add the yogurt, lemon juice, half of the lemon rind and the low-calorie sweetener.
10) Return the pan to the heat to warm through, but do not boil it.
11) To serve, pour the warm sauce over the hoki fillets.
12) Garnish with the remaining lemon rind and parsley sprigs.
13) Serve the fish fillets with boiled new potatoes or rice and vegetables.