search saves

Dijon Blue Grenadier (Hoki) Fillets

This has a subtle flavour & it's flaky & delicious. We baked it in the oven & enjoyed it very much served with mashed potato & steamed veggies. You can serve the fillets grilled if you choose.

Ready In:
17mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 220c (425f)
  • Place thawed fillets in a shallow pan.
  • Stir together in a small bowl the marinade ingredients.
  • Brush marinade mixture on fillets and let stand for 20 minutes in the fridge.
  • Bake in the oven for 12-18 minutes, until fish is browned and flakes away easily when tested with a fork.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Rhiannon and Matt
Contributor
@Rhiannon and Matt
Contributor
"This has a subtle flavour & it's flaky & delicious. We baked it in the oven & enjoyed it very much served with mashed potato & steamed veggies. You can serve the fillets grilled if you choose."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Michelle A.
    Omg! This was absolutely beautiful! I lay my fish pieces on slices of lemon and used my cast iron dish in the bbq with baking paper under it. I was very generous with the marinade and wow so good ?? We will definitely do this again! No photo because it’s all gone lol! We served it with a carrot, pumpkin, carrot mash with garlic and ginger in it and steamed greens. All together it was sensational!!! Thank you for this recipe.
    Reply
  2. Mary T.
    Added chives and parsley to the sauce. oh and I used American mustard and ACV as that's what I had in stock. So good!
    Reply
  3. Mary T.
    Loved the simplicity of this recipe - I used American mustard and apple cider vinegar as that's what we had in stock but it still worked out really well. Served with mashed sweet potato (red/white) and blanched greens. Yum!
    Reply
  4. Corrina M.
    Extremely tastey. Will be making it again when we next buy this type of fish. Only thing is I'll be doubling the quantity. I wished I'd had more sauce. I usually like a lot. Recommend this recipe to others, especially if you're a beginner like me.
    Reply
  5. Lemon Drop
    I used English mustard because that's what I had... do you think it's similar to Dijon? I used some Old Bay seasoning instead of paprika. I'm thinking Hoki is just a tad chewy? Or did I over cook. Not bad though. : )
    Reply
see 7 more icons / navigate / navigate-down
Advertisement