Campfire Lemon Zucchini Fish Fillet

Steps

How to make it

Prep 20 min · Cook 18 min

1. Pat fish fillet 180 g dry with paper towels; slice zucchini 適量 into 0.5 cm rounds; prepare lemon sauce 適量.
2. Season both sides of fish with sea salt 1/3 tsp and black pepper 1/4 tsp; rest 5 minutes.
3. Heat olive oil 1 tbsp in a skillet over medium until shimmering; sear fish skin-side down (if skin-on) 3 minutes until golden on the bottom.
4. Flip and cook 2–3 minutes until opaque and flakes easily with a fork; set aside and keep warm.
5. In the same pan, sauté zucchini rounds over medium 2 minutes until edges lightly char and still crisp-tender.
6. Turn off heat; squeeze a little lemon juice and fold in lemon sauce 適量 into a warm glaze.
7. Plate fish and zucchini separately; drizzle lemon sauce and serve hot for the Linkou campfire lemon zucchini fish fillet.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions