Classic Hoki Fillet

Name: Classic Hoki Fillet
Prep time: 50 min
Yield: 2 Persons
Ingredients: For the fish; 4 hoki fillets, 150 to 180 g each, 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

Amount of people

2 Persons

Type of meal

Lunch, Dinner

Preparation time

50 minutes

Seafood included in this recipe

New Zealand Hoki Fillet

Ingredients

For the fish
4 hoki fillets, 150 to 180 g each, 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

Preparation

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.

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