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Fried Marinated Fish

Spicy Fish

Pan-fried fish fillets, marinated in a lemon, garlic and fresh herb sauce is an easy dish that can be made hours or even a day ahead. Chill in the fridge to allow the flavors to meld and return to room temperature before serving. I like to prepare this on a Friday, ready to be served for the Saturday Shabbat lunch with a potato salad.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1kg (21/4lb) firm sole or plaice fish fillets, skinned and cut into 7.5cm (3in) pieces
  • salt and finely ground white pepper

For shallow-frying:

  • olive oil

For dredging:

  • 2 tbsp plain (all-purpose) flour

For the marinade:

  • 1/4 cup extra-virgin olive oil
  • 3–4 large garlic cloves, crushed
  • 1 tsp sea salt
  • 1/2 tsp sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp water
  • 3 tbsp roughly chopped flat-leaf parsley (use leaves and tender stems)
  • 1 tbsp roughly chopped fresh dill


Rinse the fish and pat dry with paper towels. Season with salt and pepper.  Heat 1.25cm (1/2in) oil in a wide, shallow frying pan over a medium-high heat.  Dredge the fish lightly in seasoned flour and shake off the excess. When the oil is hot lay the fish carefully into the pan. Fry in batches until golden and crisp on one side, 2–3 minutes, or longer depending on the thickness of the fish.

Gently flip with a fish slice and cook on the other side for a further 2 minutes.  Remove the fillets from the pan with a wire skimmer and drain on paper towels.  Lay the fried fish in a single layer in a large heatproof serving dish.

Make the marinade: When the fish is cooked, pour off the oil and wipe the pan clean. Return the pan to the stove. Heat the olive oil, add the garlic and stir for 1 minute. Stir in the remaining marinade ingredients.  Pour the heated marinade evenly over the fish and leave to cool completely.

Cover with plastic wrap and refrigerate for 2–3 hours or overnight. Bring the fish up to room temperature when ready to eat.