Pan-Fried Fish with Garlic and Lemon
Ready in just 30 minutes, incredibly tasty and aromatic! Pan-fried fish with garlic and lemon is a perfect option for lunch or dinner. It’s delicious as a main dish or appetizer, served hot or cold, and pairs well with any side. Serve with herbs like dill, basil, or rosemary.
Updated : 02 July, 2025
Easy
About 20 min.
Ingredients
800 grams
Fish
1
Onion
30 milliliters
Vegetable oil
2 tablespoon
Olive oil
2
Garlic
0.5
Lemon
to taste
Dry spices
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I’m using gurnard fish, but you can choose any red or white fish. If your fish is frozen, remove it from the freezer ahead of time and let it thaw completely at room temperature. Gut the fish, remove the scales, and take out the gills from the head.
Step 2
If the fish is large, cut it into medium-sized portions. Gurnard is usually small, so I cook it whole. Rinse the fish and pat it dry with paper towels to remove any excess moisture. Salt it all over to taste. Heat odorless vegetable oil in a skillet with a thick bottom. Place the fish into the pan and fry over medium heat until cooked on all sides.
Step 3
Watch for a golden, appetizing crust to appear. If you cook the fish too long, it can become dry and tough. It took me about 15-20 minutes to fully cook the gurnard.
Step 4
Meanwhile, prepare the other ingredients. Peel the onion and garlic and rinse them along with the lemon.
Step 5
Finely chop the onion and dill. Pass the garlic through a garlic press or chop it very finely by hand. By the way, you can omit garlic from the recipe and replace it with your favorite dried seasonings.
Step 6
In a small deep bowl, pour in olive oil and add the dill and garlic. Squeeze the juice of half a lemon. Mix everything until smooth.
Step 7
Remove the fish from the skillet. Put the onion into the same oil where the fish was fried. Cook, stirring, until the onion becomes translucent.
Step 8
Spread the onion in an even layer on the bottom of a wide, flat plate. Place the cooked fish on top.
Step 9
Using a silicone brush, evenly apply the mixture of olive oil, lemon juice, garlic, and herbs. Cover with foil and let sit for just two or three minutes.
Step 10
The gurnard is ready. You can serve it!
Step 11
It’s delicious both hot and cold.