Pan Fried Hoki with Cumin and Lemon Salt


  • 2

    Fresh Hoki Fillets

  • 1/2 tsp

    cumin seeds

  • 2 tsp

    sea-salt flakes

  • 1

    lemon, juice and finely grated zest

  • green salad and sweet potato wedges to serve


  1. Heat a small frying pan over a high heat and add the cumin seeds. Fry the seeds until they are aromatic and starting to darken, then remove them to a mortar and pestle. Add the sea-salt and finely grated lemon zest, and grind the ingredients until they are well combined. Set aside.
  2. Heat a little butter or olive oil in a frying pan and cook Hoki fillets until golden and cooked through. Drizzle with some of the lemon juice and then transfer the Hoki to two serving plates.
  3. Serve the fillets with a leafy green salad and a sprinkle of the flavoured salt.