Pescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great for Passover, since matzo meal is the preferred method for thickening the sauce.
Sephardi fish in lemon and egg sauce (Pescado con limon y huevo)
Course: Main course, Passover, Rosh Hashanah, Sephardi, Shabbat, Shavuot4
servings15
minutesPescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great for Passover, since matzo meal is the preferred method for thickening the sauce.
Have all the ingredients ready before you start cooking, as cooking the sauce is a very quick procedure.
INGREDIENTS
4 fish fillets, such as tilapia or trout
Kosher salt
Ground black pepper
½ cup plus 1 tablespoons matzo meal (or all purpose flour)
¼ cup *corn oil or mild olive oil (*corn oil is kosher for Passover only for legume eaters)
4 egg yolks
¼ cup water at room temperature
¼ cup freshly squeezed lemon juice
DIRECTIONS
- Pat dry fish with paper towel and arrange on a sheet pan. Sprinkle each fillet with salt and pepper on both sides. Put ½ cup matzo meal or flour in a medium shallow bowl and dip each fillet in matzo meal to coat on both sides. Shake any excess matzo meal.
- In a small bowl, mix egg yolks, water and lemon juice. Have 1 tablespoon matzo meal and a whisk ready by your side.
- Heat oil in a non stick pan over medium-high heat and fry fish on both sides, until ready, about 3 minutes per side. You may need to do it in two rounds, and in that case, turn oven to 200F degrees to keep the first 2 fillets hot. Remove fish from pan and transfer to serving plates.
- Reduce heat to medium-low, and quickly add yolk mixture and matzo meal, using a whisk to mix the sauce non stop. Add salt to taste and remove from heat. The sauce will thicken very fast, so you do not want to over cook it.
- Generously top fish with sauce and serve.
