Citrus Fish Fillets

    20 min

    This delicious citrus sauce for fish can be made with almost any fish, but it goes really well with haddock, pollock or red snapper fillets. Choose fillets about 1.5cm thick.

    141 people made this

    Serves: 4 

    • 450g haddock, pollock or red snapper fillets
    • 120ml milk
    • 1/4 teaspoon salt
    • 5 tablespoons plain flour
    • 1 1/2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 3 tablespoons fresh lime juice
    • 2 tablespoons lemon juice
    • 1 tablespoon orange juice
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons thinly sliced spring onion
    • 15g butter

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Soak fish in milk 10 minutes. Remove, sprinkle with salt and dredge in flour.
    2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 more minutes. Remove fish to a serving platter.
    3. Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley and spring onions. Add butter, swirl in frying pan until just creamy. Pour sauce over fish and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (102)


    Really easy to follow recipe. I served it with green beens and mashed potatoes. I just covered the fish with foil till the sauce was done. I didn't have a lemon so just used double lime juice. Very tasty.  -  11 Apr 2016


    I served this on a bed of wheat berries with peas and parsley. Turned out very well, however, timing is everything, I had to put my fish in the oven to keep it warm as the I did the sauce. Although that could have been because i used regular onions instead of spring. Overall i would recommend this recipe and will be doing it again.  -  03 Feb 2014


    My teenage son and husband LOVED this. They don't care for breading so I didn't flour it first, just pan fried it... Also I did not have green onions or lime juice.. so I made it with 4TBSP lemon and 2TBSP orange juice. They felt this was better than restaurant quality.  -  12 Dec 2001  (Review from Allrecipes US | Canada)