Preheat the oven's griller and set the oven rack about 15cm from the heat source. Line a baking tray with aluminium foil and spray it with olive oil spray.
Sprinkle hoki with all purpose seasoning and arrange on the prepared tray.
Mix the Parmesan cheese, butter or margarine, light mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder and celery salt together in a bowl and set aside.
Cook the fillets under the preheated griller until fish is barely opaque, 2 to 3 minutes per side. Spread the Parmesan cheese blend over the fish fillets then return to oven and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.
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