This simple lemon grilled fish recipe with Little Olive Oil's extra virgin olive oil (EVOO) is a light and healthy dish that emphasises quality ingredients. Brushed with Little Olive Oil EVOO and seasoned with salt and pepper, it’s finished with a squeeze of lemon for a bright, fresh flavour. Sea bass, cod, haddock, or any firm white fish works well for grilling. Pair the lemon fish with grilled vegetables or a simple salad for a delicious mid-week main.
How to make Lemon Grilled Fish
Preheat a grill or grill pan over medium-high heat.
Pat the fish fillets dry with kitchen paper.
Brush both sides of each fillet with 2 tablespoons of Little Olive Oil EVOO.
Season the fillets evenly with sea salt and freshly ground black pepper.
Place the fillets skin-side down on the hot grill or grill pan and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork (cooking time may vary depending on the thickness of the fillets).
Plate and squeeze the juice of half a lemon over the fillets and drizzle with the remaining 1 tablespoon of Little Olive Oil EVOO.
Garnish with additional lemon wedges and serve immediately.
Store any leftovers in an airtight container in the fridge for up to two days.
Reheat gently in a frying pan or eat cold as part of a salad.
Details
Dish: Main
Diet: Pescatarian
Serves: 2
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
2 fish fillets (sea bass, cod, or haddock), about 150g each
3 tablespoons Little Olive Oil EVOO
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 lemon, halved
Nutrition per Serving
Calories: 280
Protein: 30g
Carbohydrates: 1g
Dietary Fibre: 0g
Total Sugars: 0g
Fat: 18g
Saturated Fat: 2.5g
Sodium: 500mg
Vitamin C: 25% DV
Vitamin C: 20% DV
