Sheet-Pan Yassa Poisson
Senegalese one-pan fish with caramelized onions, lemon, and jalapeño. Tangy, aromatic, ready in 25 minutes — the kind of dinner that tastes like you've been cooking all day.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lbs firm white fish fillets (cod, halibut, or sea bass)
- 2 large yellow onions
- ½ cup fresh lemon juice
- 2 whole jalapeños, sliced thin
- 2 tbsp Dijon mustard
- ⅓ cup olive oil
- 3 whole garlic cloves, minced
- 4 sprigs fresh thyme sprigs
Instructions
- 1
Slice onions into thin half-moons. Toss with 2 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast onions at 425°F for 12 minutes, stirring halfway, until edges turn golden brown.
- 3
While onions roast, whisk together lemon juice, mustard, remaining oil, garlic, and salt in a bowl.
- 4
Pat fish dry, season both sides with salt and pepper, nestle into the onions, scatter jalapeños and thyme on top.
- 5
Pour lemon-mustard sauce over everything. Roast 10 minutes until fish flakes easily when pressed.
- 6
Serve hot directly from the pan or transfer to plates, spooning sauce and onions over the fish.
Tools you’ll need
- 18 × 13-inch sheet pan
- small mixing bowl
- whisk
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