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.
Fried Marinated Fish
Servings
6 Servings
Ingredients
- 1 kg 21/4lb firm sole or plaice fish fillets, skinned and cut into 7.5cm (3in) pieces
- salt and finely ground white pepper
- olive oil
- 2 tbsp plain all-purpose flour
- 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
Instructions
- 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.
So glad you’ve been enjoying it and so nice of you to comment and give the shout out.
I’ve been making this almost weekly for the past year with tilapia. I have kids who beg for it. This past week I was at someone’s home and saw the original in Stella’s Separdic Table cookbook, which, by the way, is just beautiful. Just a shout-out for anyone who didn’t notice the attribution at the top of the recipe.
Shevuah Tov! I made this fish for this past Shabbos using Nile Perch.
Wonderful; tasty and elegant.
We have marinated fish so often I am turning into a fish filet
Thanks for letting us know, I fixed it.
Sorry about that, it is fixed now.
Thanks, it is fixed now.
your ingredient list was empty. i have no idea what the marinade ingredients are. could you please email me this information and which type of filleted fish you used.
no fish type and no amounts, sounds good would love to try it, but need measurements pls. Thanks
CAN YOU PLEASE LET US KNOW ALL THE INGREDIENTS FOR THE MARINADE.
Can you please let me know what type of fish you suggest for this recipe?