Three Citrus Fish

    20 minutes

    Orange, lemon and lime juice make this an extremely bright and refreshing fish dish. Works well with most whitefish.

    129 people made this

    Serves: 4 

    • 500g whitefish fillets
    • 1/2 cup (125ml) milk
    • 1/4 teaspoon salt
    • 1/3 cup (40g) 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
    • 1 tablespoon butter

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

    1. Soak fish in milk 10 minutes. Remove, sprinkle with salt and coat with flour.
    2. Heat 2 tablespoons 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 frypan until just creamy. Pour sauce over fish and serve.

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    Reviews in English (102)


    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 USA and Canada)


    Delightful...I also bumped up the orange juice and added a TBSP of Teriyaki sauce. I used fresh basil instead of parsley. I also doubled the sauce and served it with brown rice and broccoli. I poured the sauce over the rice and broc and sprinkled with slivered almonds. Excellent dish!  -  30 Jun 2003  (Review from Allrecipes USA and Canada)


    This recipe is FANTASTIC! It was so quick and easy. I wasn't sure before I made it if I would like the blend of juices with the garlic and onion, but it was just wonderful. It tastes like something you'd pay big bucks for in a fancy restaurant and is the dish I would serve to friends that I wanted to impress.  -  31 Mar 2002  (Review from Allrecipes USA and Canada)