This hoki fish recipe bakes mild, flaky fillets with a lemon garlic butter and a crunchy panko topping. It’s ready in about 22 minutes, and the oven does most of the work.
Hoki is a gentle white fish with big, moist flakes and very little fishy taste. It’s a good pick for anyone who isn’t sure about seafood.
Fresh or frozen fillets both work. The main thing is to dry them well and take them out of the oven as soon as they flake.
Table of Contents
What is hoki?
Hoki fish is a mild, white-fleshed sea fish from the deep, cold waters around New Zealand and southern Australia. Here it’s often sold as blue grenadier, and it turns up a lot in frozen fillets and crumbed fish products.
It’s lean and mild, a bit like cod or basa, so it takes on lemon, herbs and spices really well. Because it’s lean, it dries out if overcooked. Start checking a minute or two early.
| Hoki at a glance | Details |
|---|---|
| Other names | Blue grenadier, whiptail |
| Where it’s caught | Deep water off New Zealand and southern Australia |
| Flavour | Mild and slightly sweet, not fishy |
| Texture | Soft and moist with large flakes |
| How it’s sold | Mostly boneless, skinless fillets, fresh or frozen |
| Good swaps | Basa, whiting, ling or cod |
What does hoki fish taste like?
Hoki fish has a clean, mild flavour with a light sweetness. There’s very little of that strong fishy taste some people avoid, which is why it’s such a popular family fish.
The flesh is soft and moist with big, tender flakes. It’s softer than flathead or snapper, so it suits baking, crumbing and gentle pan-frying better than chunky curries where it can break apart.
So is hoki a good eating fish? Yes. It’s easy to cook, has no strong smell, and kids usually happily eat it.
Five ways to cook this hoki fish recipe
Quick answer: bake hoki fillets at 220°C for 10 to 12 minutes, until the flesh turns white and flakes easily. Thin fillets can be done in about 8 minutes, so start checking early.
The recipe card uses the oven, but the same lemon garlic butter works with any of these.
| Method | Heat | Time | Best for |
|---|---|---|---|
| Bake | 220°C oven | 10 to 12 minutes | The panko top and an easy, even cook |
| Pan-sear | Hot oiled pan | 2 to 3 minutes per side | A golden crust with no crumb |
| Air fry | 200°C | 8 to 10 minutes | Crisp outside, moist centre. Brush with oil first |
| Grill or barbecue | Medium high, well oiled | 3 to 4 minutes per side | Fillets marinated in oil, lemon and garlic |
| Steam | Over simmering water | 6 to 8 minutes | A light dinner finished with soy, ginger and sesame |
Crispy Lemon-Garlic Baked Hoki
Course: MainCuisine: AustralianDifficulty: Easy4
servings10
minutes12
minutes320
kcal22
minutesJuicy baked hoki fillets brushed with lemon garlic butter and topped with a light panko crumb. Serve with herbed potatoes or a green salad for an easy weeknight dinner.
Ingredients
- For the fish
4 hoki fillets, 150 to 180 g each, fresh or thawed
1 tablespoon olive oil
2 tablespoons melted butter, plus a little extra for drizzling
2 teaspoons lemon zest and 2 tablespoons lemon juice
2 cloves garlic, finely minced
1 teaspoon Dijon mustard
¾ teaspoon fine sea salt, plus more to taste
½ teaspoon black pepper
½ teaspoon sweet paprika or smoked paprika
- For the crunchy top
⅔ cup panko breadcrumbs
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt and pepper
- For serving
Lemon wedges
Extra chopped parsley
Herbed baby potatoes and steamed greens, optional
Directions
- Preheat the oven. Heat to 220°C. Line a large tray with baking paper and lightly oil it.
- Dry and season. Pat the hoki fillets dry on all sides. Place on the tray.
- Make the lemon-garlic butter. In a small bowl mix olive oil, melted butter, lemon zest and juice, garlic, Dijon, salt, pepper and paprika. Taste and adjust acidity and salt.
- Brush the fish. Spoon or brush the mixture over each fillet, coating the tops and sides.
- Mix the crumb. In another bowl combine panko with olive oil, parsley and a pinch of salt and pepper. Sprinkle evenly over the tops of the fillets.
- Bake. Put the tray on the middle rack and bake 10 to 12 minutes, depending on thickness, until the fish flakes with a fork and the crumb is golden. If you want deeper colour, grill for 30 seconds.
- Rest and serve. Rest 2 minutes. Plate the fish with lemon wedges, scatter with parsley and add your favourite sides.
Notes
- Air fryer: cook at 200°C for 8 to 10 minutes.
- Pan-seared: skip the crumb. Sear in a hot oiled pan for 2 to 3 minutes per side, then finish with the lemon garlic butter.
- Gluten free: use gluten free panko.
- Dairy free: replace the butter with more olive oil.
- Frozen fillets: thaw overnight in the fridge and pat very dry so they don’t steam.
- Sauces: lemon caper, tartare or garlic yoghurt all go well.
- A little heat: add chilli flakes, or rub the fish with a mild curry blend before brushing with the butter.
Hoki fish recipe troubleshooting
- Watery fish: thaw frozen fillets in the fridge on a rack over a plate so the water drips away, then pat them very dry.
- Dry fish: it was overcooked. Start checking at 8 minutes and take it out as soon as it flakes.
- Pale crumb: put the tray under a hot grill for 30 to 60 seconds and watch it closely.
- Sticking to the tray: line it with baking paper and brush it with a little oil.
- Uneven cooking: tuck the thin tail end under itself so the fillet is an even thickness.
Topping swaps
| Topping | What to do |
|---|---|
| Parmesan crumb | Mix a handful of grated parmesan into the panko. |
| Chilli lime | Swap the lemon for lime and add a pinch of chilli flakes. |
| Mediterranean | Add cherry tomatoes, olives and capers to the tray and spoon the juices over to serve. |
| Herb butter | Mix softened butter with dill, parsley, lemon zest and garlic, then dot it on before baking. |
| Curry yoghurt | Coat the fillets in yoghurt, curry powder and lemon. Skip the crumb and serve with rice. |
Plate it up
Roast baby potatoes on the shelf below the fish, and steam some broccolini or peas while it bakes. Everything is ready at the same time.
For something lighter, serve it with a big green salad and a mustard dressing. Or flake it into soft tortillas with slaw and lime for quick fish tacos.
Make ahead and storage
Mix the lemon garlic butter and the panko topping up to a day ahead and keep them covered in the fridge. Then it’s just brush, sprinkle and bake.
Leftovers keep for 2 days in a sealed container in the fridge. Reheat in a 180°C oven for 8 to 10 minutes. The microwave can make fish rubbery, so use short bursts if you need to.
Cooked hoki freezes for up to 1 month. Wrap it well and thaw overnight in the fridge before reheating gently.
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Frequently asked questions
What is the best way to cook hoki fish?
Baking at 220°C for 10 to 12 minutes is the easiest and most reliable. For a little crust, pan-sear it for 2 to 3 minutes per side instead.
How long do you cook hoki fish in the oven?
Bake hoki fish fillets at 220°C for 10 to 12 minutes, until the flesh is white all the way through and flakes easily. Thin fillets may only need about 8 minutes.
Can I use frozen fillets in this hoki fish recipe?
Yes. Thaw them overnight in the fridge on a rack so they drain, then pat them very dry before seasoning.
How do I know when hoki is cooked?
The flesh turns white all the way through and flakes easily with a fork at the thickest part.
What sauces go with a hoki fish recipe?
Lemon caper butter, tartare, garlic yoghurt with dill, or just a drizzle of olive oil and lemon juice.
This hoki fish recipe is a simple, reliable fish dinner. Dry the fillets, brush on the lemon garlic butter, bake hot and fast, and dinner is done in under half an hour.
Enjoy your dinner,
Ella x
