Editorial sample recipeSenegalesebeginnerdairy-freegluten-free

Senegalese Yassa Lemon And Onion Baked Fish Fillets

Name: Senegalese Yassa Lemon And Onion Baked Fish Fillets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.5 lbs red snapper fillets; 3 large yellow onions, thinly sliced; 0.33 cup fresh lemon juice; 2 tbsp Dijon mustard; 2 tbsp vegetable oil; 4 clove garlic cloves, minced; 1 whole habanero pepper, left intact; 0.5 cup halal vegetable stock

A vibrant Senegalese yassa style dish featuring fish fillets smothered in caramelized yellow onions seasoned with bright lemon, mustard, and garlic.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Yassa Onion Caramelization

Slowly sweating onions with lemon juice and mustard to soften harsh sharpness into a sweet, tangy foundation.

Instructions

Step 1: Combine thinly sliced onions, lemon juice, Dijon mustard, minced garlic, and one tablespoon of vegetable oil in a bowl, tossing well to coat.
Step 2: Heat the remaining tablespoon of vegetable oil in a wide skillet over medium heat and add the onion mixture.

Step 3: Cook the onions for 12 to 15 minutes, stirring frequently, until they become completely softened and turn a rich golden brown.

Step 4: Pour in the halal vegetable stock and place the whole habanero pepper gently into the center of the softened onion bed.

Step 5: Nestle the red snapper fillets into the onion bed, spooning some of the tangy onions over the top of each fillet.

Step 6: 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.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in