Senegalese · beginner
Senegalese Yassa Lemon And Onion Baked Fish Fillets
A vibrant Senegalese yassa style dish featuring fish fillets smothered in caramelized yellow onions seasoned with bright lemon, mustard, and garlic.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine thinly sliced onions, lemon juice, Dijon mustard, minced garlic, and one tablespoon of vegetable oil in a bowl, tossing well to coat.
- 02
Heat the remaining tablespoon of vegetable oil in a wide skillet over medium heat and add the onion mixture.
- 03
Cook the onions for 12 to 15 minutes, stirring frequently, until they become completely softened and turn a rich golden brown.
- 04
Pour in the halal vegetable stock and place the whole habanero pepper gently into the center of the softened onion bed.
- 05
Nestle the red snapper fillets into the onion bed, spooning some of the tangy onions over the top of each fillet.
- 06
Cover the skillet tightly with a lid and simmer gently on low heat for 10 to 12 minutes until the fish is flaky and cooked through.
A LITTLE KITCHEN KNOW-HOW
Yassa Onion Caramelization
Slowly sweating onions with lemon juice and mustard to soften harsh sharpness into a sweet, tangy foundation.
Notes from the kitchen
- Keep the habanero pepper whole during cooking to impart fruity aromatic warmth without blistering heat into the dish.
- Thinly slicing the onions ensures they soften and caramelize evenly into a tender sauce base.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.