Description

This broiled fish with lemon sauce features tender, skin-on fillets seasoned with kosher salt and black pepper, then brushed with a simple blend of oil and Dijon mustard before broiling to a golden crust. Finished with a squeeze of fresh lemon juice, this dish offers a bright and flavorful main course that pairs well with whole grains and a green salad.

a plate of fish
Photo credit: JackF
Level: Easy Prep: 10 minutes Yield: 1 serving
Total: 10 minutes Inactive: 10 minutes Serving Size: 

Ingredients

  • 2 (6- to 8-ounce) skin-on fish fillets, each about
    1-    inch thick.
  • 1⁄2 teaspoon kosher salt, plus more to taste
  • Black pepper
  • 2 tablespoons oil (olive oil, canola, grapeseed, saf-flower, sunflower, whatever you have on hand)
  • 1 tablespoon Dijon mustard
  • Lemon wedges, for serving

Directions

  1. Position one oven rack 6 inches from the broiler heat source, then start the broiler.
  2. Season the fish fillets all over with 1⁄2 teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
  3. In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the fish with this mustard mixture.
  4. Broil until the fish is opaque with a deep brown crust, about 6 to 8 minutes for medium- rare.
  5. Squeeze a lemon wedge all over the cooked fish fillets and serve with a side of brown rice, quinoa or barley and a green salad.
 

Nutrition Facts

1 serving per recipe
Serving size: 1 oz
Calories: 580.2 per serving

Contents % Daily Value
Total Fat 35.2g 29%
   
Saturated Fat 4.8g 24%
Trans Fat .2g  
Cholesterol 45mg 15%
Sodium 1609.7mg 67%
Total Carbohydrate 42.1mg 14%
Dietary Fiber 1.7g 7%
Total Sugars 2.3g  
   
Protein ##g ##%
Vitamin A 0%
Vitamin C  13%
Calcium  3%
Iron 13%
Potassium ##mg ##%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, Mediterranean Diet: Broiled Fish With Lemon Sauce, University of Nevada, Reno Extension, Recipes

Learn more about the author(s)

Angeline Jeyakumar
Angeline Jeyakumar
 

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