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Crumbed hoki with parsnip carrot mash

Serves   4
Prep time: 10 mins
Cooking time: 20 mins

Delicious fresh Hoki with an easy-cheesy breadcrumb coating is sure to go down a treat.





  • 4 parsnips, peeled and diced
  • 3 carrots, peeled and diced
  • 3-4 tbs crème fraîche or butter
  • 1-2 tsp Royalty Horseradish Sauce (optional)
  • ½ packet Marufuji Panko Breadcrumbs
  • 2-3 tbs Mainland Grated Parmesan
  • 500g fresh Hoki fillets
  • 1-2 leeks, washed and sliced thickly
  • 1 bulb fresh fennel, finely sliced (optional)
  • ALSO NEED: salt, pepper, olive oil


  1. Boil the parsnip and carrot until soft. Drain well and mash with crème fraîche or butter, horseradish, salt and pepper.
  2. Meanwhile divide the fish into 4 equal sized portions. The tail part can be folded under to make this piece thicker.
  3. Mix the breadcrumbs and parmesan in a bowl.
  4. Brush the fish with a little olive oil and press into the crumbs.
  5. Heat a little oil in a pan on high/medium. Add the fish and pan fry until cooked(5-8 minutes each side). Only turn once.
  6. Put 1 cup of water in a pot, add the leeks and then the fennel on top.
  7. Cook for 5-10 minutes until soft. Drain well.
  8. To serve place the fish on the mash and top with the leeks and fennel.

And more:

  • Grate the carrot and parsnip, add the horseradish, one egg and a little flour. Then cook as 4 individual rosti instead of making mash. 
  • Crème fraîche is perfect to use in cooking as it is less likely to split. It makes a special dip, mixed with an avocado, Indian lime pickle and some salt and pepper.
  • Horseradish can be used like mustard.