Pan-Seared Hoki with Lemon Myrtle Butter and Roasted Sweet Potato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender hoki fillets pan-seared and topped with fragrant lemon myrtle butter, served alongside caramelized roasted sweet potatoes for a vibrant Australian-inspired meal. This australian-inspired seafood ready in about 50 minutes pairs fillets (about 150g each) hoki fillets, divided unsalted butter, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 35 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium diced sweet potatoes (about 600g) with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking tray and roast for 25-30 minutes until caramelized and tender, tossing halfway through.
  2. Step 2: Meanwhile, mix 4 tbsp unsalted butter with 1 tsp lemon myrtle powder and 1 tbsp freshly squeezed lemon juice in a small bowl; set aside.
  3. Step 3: Pat dry 4 hoki fillets (about 150g each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: Heat a large non-stick skillet over medium-high heat. Add 2 tbsp unsalted butter and 1 minced garlic clove, cooking until fragrant, about 1 minute.
  5. Step 5: Add the hoki fillets and cook for 3-4 minutes per side until golden and cooked through, flipping carefully.
  6. Step 6: Remove fillets from heat and spoon the lemon myrtle butter over each while hot to melt.
  7. Step 7: Serve hoki fillets topped with lemon myrtle butter alongside the roasted sweet potatoes, garnished with 2 tbsp finely chopped fresh flat-leaf parsley.

Frequently asked questions

How long does Pan-Seared Hoki with Lemon Myrtle Butter and Roasted Sweet Potato take to make?

Total time is about 50 minutes (15 min prep + 35 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-Seared Hoki with Lemon Myrtle Butter and Roasted Sweet Potato?

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 divided unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Hoki with Lemon Myrtle Butter and Roasted Sweet Potato?

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-Seared Hoki with Lemon Myrtle Butter and Roasted Sweet Potato 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-Seared Hoki with Lemon Myrtle Butter and Roasted Sweet Potato?

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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