Baked Hoki Fish with Macadamia Crust and Lemon Aioli
Lightly baked hoki fish fillets topped with a crunchy macadamia nut crust, served alongside a zesty lemon aioli inspired by Aussie flavors. This australian-inspired seafood ready in about 30 minutes pairs (5 oz each) hoki fish fillets, chopped finely macadamia nuts, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 pieces (5 oz each) hoki fish fillets
- 3/4 cup, chopped finely macadamia nuts
- 1/2 cup panko breadcrumbs
- 1/4 cup, grated parmesan cheese
- 3 tbsp, melted unsalted butter
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 small, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Line a baking tray with parchment paper and place 4 hoki fish fillets (5 oz each) on it, patting dry.
- Step 2: In a bowl, combine 3/4 cup finely chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1/4 cup grated parmesan cheese, and 3 tbsp melted unsalted butter. Mix until evenly combined.
- Step 3: Brush the tops of the fish fillets with 1 tbsp olive oil, then press the macadamia mixture firmly onto each fillet to form a crust.
- Step 4: Bake the fish in the preheated oven for 12-15 minutes until the crust is golden and the fish flakes easily.
- Step 5: Meanwhile, prepare lemon aioli by whisking together 1/2 cup mayonnaise, 1 tsp lemon zest, 2 tbsp lemon juice, 1 minced small garlic clove, 1/2 tsp black pepper, and 1/2 tsp salt until smooth and creamy.
- Step 6: Serve the baked hoki fillets warm with a dollop of lemon aioli on the side.
Frequently asked questions
How long does Baked Hoki Fish with Macadamia Crust and Lemon Aioli take to make?
Total time is about 30 minutes (15 min prep + 15 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 Fish with Macadamia Crust and Lemon Aioli?
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 (5 oz each) hoki fish fillets from drying out.
Can I substitute ingredients in Baked Hoki Fish with Macadamia Crust and Lemon Aioli?
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 Fish with Macadamia Crust and Lemon Aioli 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 Fish with Macadamia Crust and Lemon Aioli?
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.
