Baked Hoki Fillets with Lemon Myrtle and Garlic Crust
Delicate hoki fish fillets baked with a zesty lemon myrtle and garlic crumb topping, a fresh taste inspired by Australian coastal cuisine. This australian-inspired seafood ready in about 28 minutes pairs about 6 oz each hoki fillets, lemon myrtle powder, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, about 6 oz each hoki fillets
- 1 tsp lemon myrtle powder
- 3 cloves, minced garlic cloves
- 1 cup panko breadcrumbs
- 3 tbsp, melted unsalted butter
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C). Pat dry 4 hoki fillets and place them in a greased baking dish. Drizzle with 2 tbsp fresh lemon juice and 1 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a bowl, mix 1 cup panko breadcrumbs, 1 tsp lemon myrtle powder, 3 minced garlic cloves, 3 tbsp melted unsalted butter, and 2 tbsp chopped fresh parsley until combined.
- Step 3: Evenly spread the breadcrumb mixture over the top of each hoki fillet, pressing gently to adhere.
- Step 4: Bake the fillets for 15-18 minutes until the fish is opaque and flakes easily with a fork, and the topping is golden brown and fragrant.
- Step 5: Serve immediately with extra lemon wedges for squeezing.
Frequently asked questions
How long does Baked Hoki Fillets with Lemon Myrtle and Garlic Crust take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Hoki Fillets with Lemon Myrtle and Garlic Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep about 6 oz each hoki fillets from drying out.
Can I substitute ingredients in Baked Hoki Fillets with Lemon Myrtle and Garlic Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Hoki Fillets with Lemon Myrtle and Garlic Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Hoki Fillets with Lemon Myrtle and Garlic Crust?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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