Pan-Seared Hoki with Lemon Myrtle Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared hoki fillets served with a fragrant lemon myrtle infused butter sauce, showcasing a classic Australian seafood flavor. This australian-inspired seafood ready in about 25 minutes pairs fillets (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.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 hoki fillets (about 150g each) 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 until shimmering, then add the fillets skin-side down and cook for 3-4 minutes until the edges turn crispy and golden.
  3. Step 3: Flip the fillets carefully and cook for another 3 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove the fillets and keep warm on a plate. Lower the heat to medium, add 50 g unsalted butter to the pan, and stir in 1 tsp lemon myrtle powder.
  5. Step 5: Once the butter melts and foams, add 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley; cook for 1 minute until the sauce thickens slightly and becomes fragrant.
  6. Step 6: Spoon the lemon myrtle butter sauce over the hoki fillets and serve immediately.

Frequently asked questions

How long does Pan-Seared Hoki with Lemon Myrtle Butter Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sauce?

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-Seared Hoki with Lemon Myrtle 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-Seared Hoki with Lemon Myrtle 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-Seared Hoki with Lemon Myrtle 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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