Fennel And Lemon Fish Marinade

4 servings
18 min

Ready for a new and simple way to take your fish to the next level? This fish marinade is simple and yet seriously delicious, perfect with a firm fish like Hapuka. Great for the BBQ or grilling, this recipe is simple and keeps the fish moist and tender. Serve with our roasted heirloom carrot salad for a delicious healthy dinner. Let us show you how to whip up this fennel and lemon fish marinade.


Our fish marinade recipe contains some classic bold flavours that pair beautifully with white fish.

  • Hapuka Fillets - per person portion approximately 180g. We highly recommend with fish that you find out what's sustainable and seasonally available in your region. Any firm flesh fish will work well with this recipe and cooking method. Get to know your local supplier or fish monger and they will be able to guide your selection.
  • Fennel seeds - Aromatic seeds that bring a bold, fresh flavour to fish, they are also nutritious and may have a number of health benefits.
  • Garlic
  • Flaky salt - a good quality sea salt like Maldon work well.
  • Ground black pepper.
  • Chilli flakes - you can adjust the amount to your preference.
  • Lemons - zest of two lemons and juice from one, to bring a fresh citrus flavour.
  • Olive oil
  • A bunch of fresh chapped parsley.

How to make a fish marinade.

Full of flavour with fennel seeds, garlic, chilli, lemon and parsley this marinade is absolutely delicious and perfect with fish.

We like to use a pestle and mortar, but you can also use a mini hand blender to create this marinade. Start by grinding and breaking up the fennel seeds a little. Then add the garlic and salt and grind into a paste.

Once you have a paste like consistency, add the pepper, chilli flakes, zest and lemon juice and olive, mix well.

The marinade can be prepped ahead and stored in an air tight container in the fridge, until required.

Once ready simply rub the marinade all over the fish and allow to marinade in the fridge.

Depending on how much time you have allow to marinade for at least 10 minutes and for up to 1 hour.

We wouldn't recommend any longer, as the acid in the lemon will start to cook the fish. But if you are short on time 10 minutes will still add a great flavour filled punch to your fish.

Once marinated this recipe is perfect for either BBQing or grilling.

Serving suggestions

Perfect for any season, this fish dish will work well served with salads for a summer bbq or along side roasted vegetables in winter. A great dish to serve at a shared table and would be delicious along side clam tostadas, grilled Moroccan lamb, Asian pork or a Thai beef salad.

Delicious served with our roasted heirloom carrot salad.

This recipe is delicious and nutritious. And its super quick to make, a great week day dinner to serve along side your favourite salads or side dishes. Enjoy!

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Fennel And Lemon Fish Marinade
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 8 Minutes Total time: 18 min
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  • 4 Hapuka fillets - approx. 180 per portion (See note 1)
  • 1 teaspoon Fennel seeds
  • 4 Cloves Garlic
  • 1 teaspoon Flakey salt
  • 1/2 teaspoon Ground black pepper
  • 1/2 teaspoon Chilli flakes (See note 2)
  • 2 Lemons Zest of both and juice of one.
  • 100 ml Olive oil
  • Bunch of Parsley Chopped
To make the marinade:
Using a mortar and pestle (or mini blender), add the fennel seeds and grind them to break up a little. Add the garlic cloves, flaky salt and grind to a paste.
Add the pepper, chilli flakes and zest of both lemons and squeeze in the juice from one.
Add the olive oil and mix well. (See note 3)
Generously rub the marinade over the fish fillets then place in the fridge for at least 10 minutes and up to 1 hour. (See note 4)
To cook the fish:
Heat a griddle pan or BBQ to a high heat, lightly oil the grill plate then place the fish onto the hot grill. Leave to grill for three minutes then turn them over and grill the other side for a further three minutes.
Check the fish is cooked, remove from the grill and allow to rest for a couple of minutes.
Sprinkle with a pinch of flakey salt and squeeze over the juice of the remaining lemon.
Serve with your favourite salads or side dishes.
  • Note 1 - Or any firm white fish that is sustainable and available in your region.
  • Note 2 - the level of chilli can be adjust to taste.
  • Note 3 - the marinade can be prepared earlier in the day and stored sealed in the fridge until required.
  • Note 4 - don't allow the fish to marinate for longer than an hour, as the acid from the lemon will start to cook the fish.
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