Name: Zesty Senegalese Fish Yassa (Lemon Onion Fish)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1.5 lbs Firm white fish fillets (e.g., Tilapia, Cod); 3 whole Large onions; 3 whole Lemons; 2 tbsp Dijon mustard; 4 cloves Garlic cloves; 2 pieces Bay leaves; 0.25 cups Vegetable oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 piece Scotch bonnet pepper; 1 cup Water or fish broth

Zesty Senegalese Fish Yassa (Lemon Onion Fish)

DinnerHigh-ProteinQuick & Easy

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Firm white fish fillets (e.g., Tilapia, Cod)	1.5 lbs	218	46g	0g	4g
Large onions	3 whole	44	1g	10g	0g
Lemons	3 whole	31	1g	10g	0g
Dijon mustard	2 tbsp	6	0g	1g	0g
Garlic cloves	4 cloves	6	0g	1g	0g
Bay leaves	2 pieces	2	0g	1g	0g
Vegetable oil	0.25 cups	161	0g	0g	18g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Water or fish broth	1 cup	76	16g	0g	1g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Firm white fish fillets (e.g., Tilapia, Cod)	1.5 lbs	218	46g	0g	4g
Large onions	3 whole	44	1g	10g	0g
Lemons	3 whole	31	1g	10g	0g
Dijon mustard	2 tbsp	6	0g	1g	0g
Garlic cloves	4 cloves	6	0g	1g	0g
Bay leaves	2 pieces	2	0g	1g	0g
Vegetable oil	0.25 cups	161	0g	0g	18g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Water or fish broth	1 cup	76	16g	0g	1g

Directions

Step 1
Cut onions into thin rings. In a large bowl, combine onion rings, juice of 2 lemons, Dijon mustard, minced garlic, salt, pepper, and whole scotch bonnet (if using). Add fish fillets, mix gently to coat, and marinate for at least 30 minutes in the fridge.
Step 2
Remove fish from marinade (reserving marinade). Pat fish dry. Heat oil in a large skillet over medium-high heat. Pan-fry fish fillets for 2-3 minutes per side until golden and lightly cooked. Remove and set aside.
Step 3
Add the reserved marinated onions (without the fish) to the skillet. Sauté until softened and lightly caramelized, about 10 minutes.
Step 4
Pour in the reserved marinade, bay leaves, and 1 cup of water or fish broth. Bring to a simmer.
Step 5
Carefully return the partially cooked fish to the pan with the simmering sauce. Cover and cook on low heat for 10-15 minutes, or until fish is cooked through and flaky. Squeeze in the juice of the remaining lemon.
Step 6
Taste and adjust seasoning. Serve hot with rice or attieke.