West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Fish Yassa
Flaky fish simmered in Senegal's signature lemon-onion sauce — tangy, savory, and deeply satisfying with a bright acidity that makes the whole dish sing.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
In a large bowl, combine the fish with the lemon juice, half the garlic, half the mustard, black pepper, and salt, and marinate for at least 1 hour, turning once.
- 2
Remove the fish from the marinade, reserving the liquid, and pat the fillets dry.
- 3
Heat 2 tablespoons of oil in a heavy pot over medium-high heat and sear the fish for 2 to 3 minutes per side until lightly browned; set aside.
- 4
In the same pot, add the remaining oil and cook the sliced onions with the remaining garlic over medium heat, stirring often, for 15 to 20 minutes, until deeply softened and golden.
- 5
Stir in the remaining mustard, the reserved marinade, bay leaves, scotch bonnet, and lemon slices, and bring to a gentle simmer.
- 6
Nestle the seared fish back into the onions, cover, and simmer for 10 to 15 minutes, until the fish is cooked through and flakes easily.
- 7
Taste the sauce and adjust the salt and lemon juice for a bright, tangy balance.
- 8
Serve the fish smothered in onion sauce over steamed white rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
55/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving260
Calories
37 g
Protein
14 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fish yassa, or yassa poisson, is the seafood version of Senegal's famous onion-and-lemon braise, especially common along the coast where fresh fish is plentiful. Whole or thick fillets are marinated in lemon and mustard, grilled for a smoky edge, then finished in a heap of slow-cooked onions cooked down into a tangy sauce. It shares yassa's soul with the chicken version but cooks faster and stays lighter, letting the fish shine.
Listahan note
This version grills the fish for char before a brief simmer in the onion sauce so it stays moist and intact. It is built to be eaten over rice that soaks up the lemony sauce.
Technique cues
- Marinate the fish only an hour or so, since lemon acid will start to cure and soften delicate flesh if left too long.
- Grill or sear the fish first for a smoky crust, then add it to the onions at the end so it does not break apart.
- Cook the onions down fully into a silky sauce before the fish ever touches the pot, so the fish only needs a brief, gentle warm-through.
Kitchen flow
- Parallel prep
- Cook the onions down and start the rice while the fish marinates, so only the quick grill and finish remain.
- Make-ahead
- Make the onion sauce a day ahead and reheat it, then grill the fish fresh and warm it through at serving time.
- Leftover move
- Flake leftover fish yassa into the sauce and serve over rice, or fold it into a wrap; eat within a day for best texture.
- Cleanup rhythm
- Clean the grill pan while warm before fish residue sticks, and soak the onion pan to lift the caramelized fond.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
firm white fish
the protein
Purpose: A firm fish like grouper, snapper, or tilapia holds together through grilling and a short braise.
Handling: Marinate briefly, grill for color, then add to the sauce only at the end.
Adaptation: Salmon works for a richer dish; thick cod fillets are a fine accessible option.
onions
the body of the sauce
Purpose: Slow-cooked onions form the sweet-tangy base that defines all yassa.
Handling: Slice thinly and cook down patiently until soft and golden.
Adaptation: No substitute; the onions are the dish.
lemon juice
tang and brightness
Purpose: Lemon gives the marinade and sauce their characteristic sour lift that cuts the sweet onions.
Handling: Use sparingly in the marinade for fish and add fresh at the end.
Adaptation: Lime juice works and brings a sharper note.
Dijon mustard
depth and tang
Purpose: Mustard rounds out the marinade with savory sharpness that is core to yassa flavor.
Handling: Whisk into the marinade to coat the fish evenly.
Adaptation: Grainy mustard adds texture; yellow mustard is a milder pinch-hitter.
Scotch bonnet pepper
heat
Purpose: A touch of fruity heat balances the sweet-sour sauce.
Handling: Add whole for mild warmth or chopped for more bite.
Adaptation: Habanero is the closest match; a Fresno is far milder.
Technique notes
- Pat the fish dry before grilling so it sears rather than steams and picks up real char.
- Slide the fish into the finished sauce skin-side up and spoon sauce over it rather than stirring, to keep the fillets whole.
- Boil any reserved marinade before using it in the sauce since it touched raw fish.
Ingredient swaps
- Chicken-yassa direction
- Use the same onion sauce with bone-in chicken and a longer braise for the heartier original.
- Milder direction
- Add the Scotch bonnet whole and remove it before serving for aroma without heat.
- Lower-sodium direction
- Use low-sodium mustard and unsalted stock, leaning on lemon and onions for flavor.
Serve alongside
- steamed white rice
- attieke (cassava couscous)
- fried plantains
- bissap hibiscus drink
- fresh ginger juice
- cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate fish yassa in an airtight container for up to two days, since cooked fish is best eaten soon. Reheat gently to avoid drying the fish. Freezing is not recommended, as the fish texture suffers; freeze only the onion sauce if needed.
Equipment
- grill pan or outdoor grill
- wide sauce pan for the onions
- fish spatula for turning
- sharp knife for slicing
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