Grille Hoki with Lemon Rind, Garlic and Chilli


  • 4 Hoki fillets, each about 150g/5oz

  • 2 tbsp extra virgin olive oil

  • Finely grated lemon rind

  • 1 tsp of garlic, chopped

  • Juice of 1 lemon

  • 1 tbsp crushed chilli flakes

  • Salt and ground black pepper


  1. Clean the fish fillets with cold water and place in a baking sheet with skin side up.

  2. Preheat grill or broiler to high heat.

  3. Season the hoki fillets with little of salt and brush the fillets all over with olive oil.

  4. Grill or broil the fish for 4-5 minutes or until the skin is crispy. By using a metal spatula, carefully turn the fish fillets with skin side down on the baking sheet.

  5. Sprinkle the fillets with lemon rind, chilli flakes, chopped garlic and season with salt and ground black pepper.

  6. Return the fillets to heat and continue to grill for another 203 minutes or until the hoki is cooked through. To check whether the fillet is cooked, test with a sharp knife. Cooked flesh should opaque, flake and not sticky.

  7. Sprinkle with little of fresh lemon juice before serving. Serve while heat.


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