Pan-fried citrus fish

Recipe from: 1/1/2000 12:00:00 AM
Ingredients 8
Servings 4
Time 10 min + marinating


  • 800
    trout, yellowtail or fresh mackerel
  • 1
    large lemon (grated rind and juice)
  • 1
    orange (juice only)
  • 2
    cloves garlic, crushed
  • 15
    olive oil
  • 15
  • 15
    chopped fresh parsley
  • 15
    chopped fresh basil


10 min
Place fish fillets in a shallow, nonmetallic dish. Mix together lemon rind and juice, orange juice, garlic and seasoning to taste, and pour over fish. Turn fish over in marinade. Cover and leave in the fridge to marinate for 1 hour. Heat oil and butter in a large nonstick frying pan, until the butter is melted. Using a slotted spoon, remove fish from marinade and add to pan. Cook for 2-3 minutes on each side, until flesh just flakes when tested with a fork. Place fish on a warmed serving plate. Cover and keep warm. Add marinade to pan and bring to the boil. Boil rapidly for a few minutes, stirring occasionally, until sauce has reduced and thickened slightly. Pour over fish and garnish with fresh herbs. Serves 4.

Read more on: fish/seafood  |  shallow-fry

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