Lemon-Onion Fish Yassa
Senegalese yassa gets the weeknight treatment: pan-seared fish topped with caramelized onions, lemon, and Dijon mustard in a bright, tangy sauce. Comes together in one skillet in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb white fish fillets (cod, snapper, or halibut)
- 2 medium yellow onions, sliced thin
- 1 whole lemon (juiced + 1 tbsp zest reserved)
- 2 tbsp Dijon mustard
- 1 whole jalapeño, sliced thin
- 3 tbsp olive oil
- ½ cup hot water or fish stock
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add sliced onions and cook, stirring occasionally, until golden and soft, about 6 minutes.
- 3
Push onions to the side. Add remaining 1 tbsp oil to the empty space, then lay fish fillets flat.
- 4
Sear fish 2 minutes without moving until edges turn opaque. Flip once and cook 2 more minutes.
- 5
Stir mustard, lemon juice, jalapeño, and hot water together in a small bowl. Pour over fish.
- 6
Simmer 3 minutes until sauce thickens slightly. Top with lemon zest and serve hot.
Tools you’ll need
- 12-inch skillet
- small bowl
- wooden spoon
- spatula
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