Dorset-style Lemon Fish

Ingredients

While the original Fish Yassa from Senegalese cuisine is known for its bold flavors and spicy marinade, the Dorset-style Lemon Fish takes a different approach. It embraces the fresh and tangy flavors of lemons, which are abundant in Dorset. The dish incorporates locally caught fish, reflecting the coastal nature of Dorset cuisine. The marinade is lighter and focuses on the citrusy notes of lemons, creating a refreshing and vibrant taste experience. We alse have the original recipe for Fish Yassa, so you can check it out.

• 4 fillets of locally caught white fish (such as cod or haddock) 4 fillets of locally caught white fish (such as cod or haddock)
• 2 lemons, juiced and zested 2 lemons, juiced and zested
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a non-stick skillet over medium heat. Remove the fish from the marinade, allowing any excess marinade to drip off, and place the fillets in the skillet. Cook for 2-3 minutes on each side until lightly browned.
5. 5.
   Transfer the partially cooked fish to a baking dish and pour the remaining marinade over the fillets.
6. 6.
   Bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lemon — Use fresh lemons for the best flavor. Roll them on the countertop before juicing to extract more juice. Zest the lemons before juicing to capture the aromatic oils.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• Serve the fish with a side of roasted vegetables or a fresh salad for a complete meal.
• Experiment with different types of white fish to find your favorite flavor combination.

Serving advice

Serve the Dorset-style Lemon Fish hot, garnished with fresh parsley. Accompany it with a wedge of lemon for an extra burst of citrus flavor.

Presentation advice

Place the cooked fish fillets on a bed of vibrant green lettuce leaves. Drizzle some of the lemon marinade over the fish and garnish with a sprinkle of lemon zest and fresh parsley. Serve on a white plate to showcase the colors of the dish.