Panfried Hoki With Lemon & Basil Pesto

30 Minutes
Rich in Omega-3
This dish is delicious served with a warm Nicoise style salad of new potatoes, green beans, olives, tomatoes, and soft boiled eggs.
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  • 4 180gm Hoki skinless fillets
  • 25 g Butter diced
  • 1 Lemon
  • 1 tbsp Olive oil for frying
  • 2 cloves garlic
  • 100 g Pine nuts
  • 70 ml Extra virgin olive oil
  • 2 Large handfuls basil leaves
  • 150 g Freshly grated parmesan cheese
  • 1 Lemon zest & juice


  • To make the pesto combine, garlic, pine nuts and olive oil in a food processor. Puree until a rough paste forms then add basil, lemon zest and parmesan. Puree until smooth, season to taste with salt and pepper. Just before serving stir in the lemon juice.

  • To cook the fish, heat the olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry presentation side down, for 3-4 minutes or until ¾ of the way through. Turn-over and cook for another minute, add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.

  • To serve – place the Hoki fillets on to serving plates. Spoon over the lemon and basil pesto and serve.

Frozen Hoki Products