Citrus baked fish with dill gremolata
Zesty citrus and a fresh dill gremolata make this easy baked dish vibrant and flavour-packed, perfect even for those who don’t usually enjoy fish.
4 serves
15 m prep
15 m cook
Ingredients
1 tablespoon olive oil
1 tablespoon harissa spice blend
4 x 175g white fish fillets
2 oranges, sliced
1 lemon sliced
500g baby white potatoes
200g green beans, trimmed
5 green shallots, thinly sliced
½ cup roughly chopped fresh dill
1/3 cup pitted green olives
1/3 cup chopped toasted natural almonds
Finely grated rind and juice of 1 small orange
1 tablespoon maple syrup
1 tablespoon olive oil
Method
Make gremolata by combining half the shallots with the remaining ingredients in a bowl. Toss well. Cover and set aside.
Drizzle oil over fish and sprinkle with spice blend.
Arrange orange and lemon slices over the base of a large, shallow ovenproof dish or roasting pan. Scatter over the remaining shallots. Top with fish.
Bake in a 220°C preheated oven for about 15 minutes, or until fish is cooked through. Meanwhile, boil, steam or microwave potatoes and beans separately until tender.
Serve fish with gremolata, potatoes and beans.
Tips
Boneless salmon portions can be used instead of white fish fillets.
Gremolata can be made up to two hours ahead. Keep covered in the fridge until ready to serve. Replace dill with parsley, if preferred.
Last updated03 November 2025