Baked Coconut Hoki Parcels with Greens & Rice
✧ Why I Love This ✧
This is genuinely one of my favourite, easiest, and most cost-effective ways to get fish into your week - especially if you’re not a huge fish person.
Hoki is such a mild, flaky white fish, so it doesn’t have that overpowering “fishy” taste that can put people off. When it’s baked in coconut cream with garlic, chilli, and fresh herbs, it becomes rich, fragrant, and honestly feels like something you’d order out… but it’s so simple.
I also love that using wild-caught New Zealand hoki (from frozen) makes this super affordable and accessible - something you can actually eat midweek without thinking twice, unlike more expensive options like salmon.
From a nutrition perspective, hoki is:
A great source of lean protein → supports muscle repair + satiety
Rich in iodine & selenium → key for thyroid health
Contains omega-3 fatty acids → anti-inflammatory, supportive for brain + cardiovascular health
Low in mercury compared to larger fish → making it a really safe, regular option
It’s one of those meals that ticks all the boxes: nourishing, simple, budget-friendly, and actually enjoyable to eat.
