Pan-Fried Hoki with Lemon Garlic Butter and Fresh Parsley

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

Delicate hoki fillets pan-fried and finished with a zesty lemon garlic butter sauce, garnished with fresh parsley for a light Australian seafood dinner. This australian-inspired seafood ready in about 20 minutes pairs fillets (about 1 lb total) hoki fillets, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 10 min Serves 4 Australian cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 hoki fillets (about 1 lb total) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until golden and cooked through. Remove fillets and keep warm.
  3. Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in the zest and juice of 1 lemon and 2 tbsp chopped fresh parsley. Pour the lemon garlic butter sauce over the fish fillets before serving.

Frequently asked questions

How long does Pan-Fried Hoki with Lemon Garlic Butter and Fresh Parsley 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 with Lemon Garlic Butter and Fresh Parsley?

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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Fried Hoki with Lemon Garlic Butter and Fresh Parsley?

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 with Lemon Garlic Butter and Fresh Parsley 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 with Lemon Garlic Butter and Fresh Parsley?

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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