Fish Yassa
This recipe combines the zesty flavors of lemon, cider vinegar, and mustard to create a rich marinade for succulent white fish fillets. The fish is then pan-seared to perfection and served with tender, caramelized onions in a delightful and flavorful dish that pairs well with mashed potatoes, couscous, or rice.
— Constant Cookbook
Ingredients
- 3 tbsp oil
- 4 chunky white fish fillets
- 4 onions finely sliced
- Juice of two small lemons or 1 large lemon
- 8 tablespoon cider vinegar
- 4 cloves minced garlic
- 2 tablespoons mustard
- 1 veg/fish stock cube
- 1/2 teaspoon crushed chillies (optional)
- 2 tablespoons black pepper
- Salt
Instructions
- First you need to put all the ingredients except the fish in a large bowl and mix.
- Season the fish with some salt then add to the marinade above. Make sure the fish is all covered up in the marinade.
- Leave the fish to marinate for about an hour.
- After an hour, take the fish out and scrape off any bits from the marinade.
- Heat about 2 tablespoons of oil in a deep pan.
- Brown the fish fillets on both side about (3 minutes each side) and set aside.
- In the same pan (with the brown bits) add just the onions from the marinade without the liquid and fry/saute for about 5 minutes.
- Add the rest of the juices from the marinade and about 100ml water, cover the pan and leave the onions to cook for about 10-15 minutes. You need the onions to still have a little bite and not completely soft.
- Add some salt seasoning if necessary then add the fish back to cook through.
- Serve with mashed potatoes , cous cous or rice.
Yield
Serves 4
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