Fresh hoki fillets crumbed with Parmesan cheese, butter, mayonnaise, lemon zest, onion powder, pepper, all purpose seasoning and celery salt then grilled to golden.
This recipe called for hoki but you can use any white fish that you are keen on such as tarakihi or gurnard.
Super simple and we loved it! I subbed chives for basil and lemon pepper for celery salt. I assumed "oven's griller" meant oven's broiler, and hoki is an ideal fish to broil. I cut mine in half, so I could adjust the time to turn the tail section a minute or so sooner than the thicker part. A total of 10 minutes was all the thicker piece needed--a couple minutes less for the thinner tail portion. The sauce topping got all bubbly and started to brown, just like the picture. Delish! - 07 Nov 2014