Pan-Fried Hoki with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate hoki fillets pan-fried to a golden finish and topped with a fragrant lemon myrtle-infused butter for a fresh Australian seafood delight. This australian-inspired seafood ready in about 20 minutes pairs fillets (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.

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

Instructions

  1. Step 1: Pat dry 4 hoki fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium-high heat until butter foams.
  3. Step 3: Add the fillets to the pan and cook for 3-4 minutes on the first side until edges are crispy and golden, then carefully flip and cook for another 3 minutes until cooked through.
  4. Step 4: Remove fish to a warm plate and reduce heat to low. Stir 2 tbsp unsalted butter with 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice in the pan until melted and fragrant.
  5. Step 5: Spoon the lemon myrtle butter over the hoki fillets and garnish with 2 tbsp chopped fresh parsley before serving with steamed vegetables or rice.

Frequently asked questions

How long does Pan-Fried Hoki 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 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 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 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 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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