Pan-Fried Hoki Fillets with Lemon and Garlic Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly pan-fried hoki fillets served with a zesty lemon and garlic herb butter sauce, perfect for a quick Australian seafood dinner. This australian-inspired seafood ready in about 22 minutes pairs (about 6 oz each) hoki fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 12 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 hoki fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dust fillets with 1/3 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add fillets and cook for 3-4 minutes per side until edges are crispy and fish flakes easily with a fork.
  3. Step 3: Reduce heat to low and add 3 tbsp unsalted butter, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 2 tbsp fresh lemon juice, and 1 tsp lemon zest to the pan.
  4. Step 4: Spoon the melted garlic herb butter over the fish repeatedly for 1-2 minutes until fragrant and the butter sauce thickens slightly.
  5. Step 5: Remove fillets carefully to plates and drizzle with remaining pan sauce. Serve immediately with steamed vegetables or salad.

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Frequently asked questions

How long does Pan-Fried Hoki Fillets with Lemon and Garlic Herb Butter take to make?

Total time is about 22 minutes (10 min prep + 12 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 Pan-Fried Hoki Fillets with Lemon and Garlic Herb Butter?

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 salt from drying out.

Can I substitute ingredients in Pan-Fried Hoki Fillets with Lemon and Garlic Herb Butter?

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 Pan-Fried Hoki Fillets with Lemon and Garlic Herb Butter 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 Pan-Fried Hoki Fillets with Lemon and Garlic Herb Butter?

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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