Pan Fried Hoki with lemon and Capers

Combined with the fresh, vibrant flavours of lemon and capers, this Hoki is the heron on the plate. It makes a great light meal for any week night.


  • 2

    Sealord Fresh Hoki Fillets

  • olive oil

  • 2 tbsp


  • 12


  • 12

    cherry tomatoes, halved

  • fresh lemon juice


  1. Heat a little olive oil in a frying pan. Cook Hoki until golden and cooked through. Set aside.
  2. Add a little more oil to the pan then add the capers, olives and cherry tomatoes and stir around until heated through.
  3. Add a good squeeze of lemon juice and serve over Hoki.
  4. Serve with pan fried slices of potato seasoned with salt and herbs.

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Foodie Tip

For extra zest, garnish with a wedge of lemon.