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Lemon Herb White Fish with Green Beans, Asparagus & Aioli

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A light and flavorful dish featuring tender white fish with bright lemon and herbs, paired with crisp green vegetables and a creamy tangy aioli.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: Mediterranean-inspired
  • Diet: Low Fat

Ingredients

  • 2 white fish fillets (cod, haddock, or halibut)
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon
  • 1 tablespoon chopped fresh parsley or dill
  • Lemon wedges (for serving)
  • 1 cup green beans, trimmed
  • 1/2 bunch asparagus, trimmed
  • 1 tablespoon olive oil (for vegetables)
  • 1/2 teaspoon salt (for vegetables)
  • 1/4 teaspoon black pepper (for vegetables)
  • 1 garlic clove, minced (optional)
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped parsley or chives
  • Salt and pepper to taste (for aioli)

Instructions

  1. Pat fish fillets dry and season both sides with garlic powder, salt, and black pepper. Drizzle with lemon juice.
  2. Heat olive oil or butter in a skillet over medium heat and cook fish for 3–4 minutes per side until flaky and lightly golden.
  3. Remove fish from heat, sprinkle with fresh herbs, and set aside.
  4. In the same or a separate pan, heat olive oil and sauté green beans and asparagus for 6–8 minutes until tender-crisp.
  5. Add minced garlic during the last 2 minutes if using, then season with salt and pepper.
  6. In a small bowl, mix mayonnaise, lemon juice, Dijon mustard, and herbs to make the aioli. Season to taste.
  7. Refrigerate aioli for 10–15 minutes to develop flavor.
  8. Serve fish with vegetables and a spoonful of aioli on the side or drizzled on top.

Notes

  • Use fresh fish for best flavor and texture.
  • Do not overcook fish to keep it moist.
  • Roast vegetables instead of sautéing for extra depth.
  • Use olive oil for a dairy-free option.
  • Store leftovers up to 2 days in refrigerator.
  • Keep aioli separate when storing.
  • Reheat gently to avoid drying out the fish.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-lemon-herb-white-fish-with-green-beans-asparagus-aioli/