Fish fillets in lemon parsley dill sauce

Moushira Abdel-Malek , Tuesday 8 Aug 2023

Fish fillets in lemon parsley dill sauce
Fish fillets in lemon parsley dill sauce


Serves 4


4 large fish fillets (skinned, boned)

Juice of 2 lemons

1/4 tsp crushed garlic

1 heaped tbsp parsley leaves (finely chopped)

2 tbsp olive oil

1 tbsp (extra) olive oil

Salt + pepper



Pat dry fish with paper towels.  Season with salt and pepper on both sides.  Heat a wide non-stick cooking skillet on high.  Lower to medium heat and add olive oil.  Gently place fish fillets to cook on one side for three minutes.  Turn fillets with a flat fish spatula on the other side and cook for four more minutes, to slightly brown; do not over cook.  Remove fish gently onto a serving plate; in one layer.  Wipe skillet clean with paper towels.  Reheat skillet on medium heat.  Add extra olive oil.  Stir in garlic and lemon juice.  When bubbling, remove away from heat and stir in parsley and dill.  Pour sauce onto fish fillets immediately; so that green leaves remain bright green.  Serve with boiled potato and sautéed string beans or broccoli aside.

* A version of this article appears in print in the 10 August, 2023 edition of Al-Ahram Weekly

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