Pan-Fried Hoki Fillets with Lemon Butter Sauce
Delicate hoki fish fillets pan-fried and finished with a bright, buttery lemon sauce, a simple Australian seafood favorite. This australian-inspired seafood ready in about 20 minutes blends all-purpose flour, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 fillets (about 6 oz each) hoki fish fillets
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Mix 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper on a shallow plate. Lightly dredge 4 hoki fish fillets (about 6 oz each) in the flour mixture, shaking off excess.
- Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium heat until butter foams.
- Step 3: Add the fillets to the skillet and cook for 3-4 minutes per side until golden brown and cooked through, the flesh flaking easily with a fork.
- Step 4: Remove fillets to a warm plate. In the same skillet, reduce heat to low and stir in remaining 2 tbsp butter and 3 tbsp fresh lemon juice, cooking for 1 minute until sauce thickens slightly.
- Step 5: Spoon lemon butter sauce over the fish and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Fried Hoki Fillets with Lemon Butter Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Hoki Fillets with Lemon Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Hoki Fillets with Lemon Butter Sauce?
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 Butter Sauce 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 Butter Sauce?
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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