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Diop (Senegalese fried fish): recipe illustration
Fish & seafood

Diop (Senegalese fried fish)

Fish fried or grilled after being marinated in onion and lemon, a simple speciality of Senegalese cooking. The flesh stays tender and the flavour is lightly tangy, served hot with rice or vegetables.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

254 kcal per serving

Protein
24.4 g
Carbohydrates
4.1 g
of which sugars
2.7 g
Fat
14.8 g
of which saturated fat
1.7 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the fish fillets, pat them dry and lightly score the skin.
  2. Mix the lemon juice, crushed garlic, mustard, salt, pepper and paprika.
  3. Coat the fish with this marinade and leave to rest for 15 minutes.
  4. Heat the oil in a frying pan and brown the fillets for 3 to 4 minutes on each side.
  5. Remove the fish and fry the sliced onions in the same oil until golden.
  6. Plate the fish and top it with the fried onions before serving.

Variations and tips

Oven version. Place the marinated fish on a tray and bake at 200 °C for 15 minutes for a lighter version.

More ideas

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Original Ecomely recipe.