Pan-Fried Hoki Fillets with Lemon Myrtle Butter
Delicate hoki fillets pan-fried until golden, served with a fragrant lemon myrtle-infused butter sauce that highlights Australian native flavors. This australian-inspired seafood ready in about 20 minutes pairs (about 150g 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 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 150g each) hoki fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup plain flour
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp lemon myrtle powder
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Pat dry 4 hoki fillets (about 150g each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each fillet in 1/4 cup plain flour, 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 the butter foams. Add the fillets and cook for 3-4 minutes per side until golden brown and cooked through, flipping gently to keep the fillets intact.
- Step 3: Remove the fillets to a warm plate. Lower the heat to medium-low and add the remaining 2 tbsp butter, 1 tsp lemon myrtle powder, and 2 tbsp fresh lemon juice to the pan. Stir continuously for 1 minute until the butter melts and the sauce is fragrant.
- Step 4: Pour the lemon myrtle butter sauce over the fillets and sprinkle with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Fried Hoki Fillets with Lemon Myrtle Butter take to make?
Total time is about 20 minutes (10 min prep + 10 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 Myrtle 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 Myrtle 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 Myrtle 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 Myrtle 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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