Oven-Baked Hoki with Lemon Myrtle and Herb Crust
Delicate flaky hoki fillets baked with a fragrant crust of lemon myrtle, fresh herbs, and breadcrumbs for a fresh Australian seafood dish. This australian-inspired seafood ready in about 25 minutes pairs fillets (about 150 g each) hoki fillets, fresh parsley, chopped, fresh dill, chopped 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.
Ingredients
- 4 fillets (about 150 g each) hoki fillets
- 2 tsp fresh lemon myrtle leaves, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- zest of 1 lemon
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 wedges lemon wedges, to serve
Instructions
- Step 1: Preheat oven to 200°C (400°F). Lightly grease a baking tray with 1 tbsp olive oil.
- Step 2: In a medium bowl, mix 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tsp finely chopped fresh lemon myrtle leaves, 2 tbsp chopped parsley, 1 tbsp chopped dill, zest of 1 lemon, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Brush both sides of 4 hoki fillets with 2 tbsp olive oil, then press the breadcrumb mixture firmly onto the top side of each fillet.
- Step 4: Place the fillets crust-side up on the prepared baking tray and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the crust is golden.
- Step 5: Serve immediately with fresh lemon wedges for squeezing over.
Frequently asked questions
How long does Oven-Baked Hoki with Lemon Myrtle and Herb Crust take to make?
Total time is about 25 minutes (10 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 Oven-Baked Hoki with Lemon Myrtle and Herb 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 fresh parsley, chopped from drying out.
Can I substitute ingredients in Oven-Baked Hoki with Lemon Myrtle and Herb 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 Oven-Baked Hoki with Lemon Myrtle and Herb 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 Oven-Baked Hoki with Lemon Myrtle and Herb 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.
