Girlled Parmesan Lemon Hoki

    25 minutes

    Fresh hoki fillets crumbed with Parmesan cheese, butter, mayonnaise, lemon zest, onion powder, pepper, all purpose seasoning and celery salt then grilled to golden.

    346 people made this

    Serves: 4 

    • 4 (130g) hoki fillets
    • 2 tablespoons all purpose seasoning
    • olive oil spray
    • 1/2 cup Parmesan cheese, grated
    • 2 tablespoons butter or margarine, melted
    • 1 1/2 tablespoons light mayonnaise
    • 2 tablespoons lemon juice
    • 2 teaspoons lemon zest, grated
    • 1/8 teaspoon dried basil
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon onion powder
    • 1/8 teaspoon celery salt

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.
    2. Sprinkle hoki with all purpose seasoning and arrange on the prepared tray.
    3. 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.
    4. 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.

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    Reviews in English (190)


    Saving to the arsenal of fish recipes. Made a very nice change to the ways we usually cook fish.  -  01 Apr 2014


    Nice simple recipe. Would be better if you advertised the Aus Fish name of Blue Grenadier and not NZ hokis  -  16 Jan 2018


    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