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, Broiled Fish With Lemon Sauce, University of Nevada, Reno Extension, Recipes

Extension Associated Contacts

Angeline Jeyakumar
Angeline Jeyakumar
 

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