Senegalese Fish Yassa with Caramelized Onions and Lemon

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A traditional Senegalese dish featuring flaky white fish marinated in a tangy lemon-onion sauce and cooked until tender with sweet caramelized onions. This African-inspired seafood recipe, ready in about 45 minutes, pairs onions, fresh lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (about 1.5 lbs) white fish fillets (e.g. tilapia or cod)
• 3 large, thinly sliced onions
• 1/3 cup fresh lemon juice
• 3, minced garlic cloves
• 2 tbsp Dijon mustard
• 4 tbsp olive oil
• 2 tbsp white vinegar
• 1 tsp black pepper
• 1 1/2 tsp salt
• 2 tbsp chopped fresh parsley
• 1/2 cup water

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Instructions

1. Step 1: In a large bowl, combine 1/3 cup fresh lemon juice, 2 tbsp Dijon mustard, 3 minced garlic cloves, 2 tbsp white vinegar, 1 tsp black pepper, and 1 tsp salt. Whisk together to form the marinade.
2. Step 2: Add 4 white fish fillets (about 1.5 lbs) to the marinade and toss gently to coat. Cover and refrigerate for 1 hour.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 large thinly sliced onions and 1/2 tsp salt, cooking slowly for 15 minutes until onions are soft and caramelized, stirring occasionally.
4. Step 4: Push onions to the side of the skillet and add the marinated fish fillets, cooking for 3-4 minutes per side until the fish is opaque and flakes easily.
5. Step 5: Pour 1/2 cup water over the fish and onions, reduce heat to low, cover, and simmer for 5 minutes to meld flavors.
6. Step 6: Remove from heat, drizzle with remaining 2 tbsp olive oil, sprinkle 1/2 tsp salt and 2 tbsp chopped fresh parsley over the top, and serve hot with rice or couscous.