Marinated Kipper Fillets


  • 6 to 8 kipper fillets
  • 1 large lemon (or juice to cover)
  • 6 scallions, chopped

Vinaigrette dressing:

  • 4 tablespoons olive oil
  • 1 tablespoon red wine vinegar (or more to taste)
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      211 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 28 milligrams cholesterol; 367 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 first-course servings


  1. Skin the fillets and remove any dark meat. Trim the fillets into neat pieces. Place in a nonmetal dish and cover with lemon juice. Marinate overnight.
  2. Drain the fillets and discard the lemon juice.
  3. Make the vinaigrette dressing. Combine the oil, vinegar, mustard, salt and pepper. Correct seasoning.
  4. Arrange the fillets on individual plates. Pour the dressing over the fillets and sprinkle with scallions. Serve with thin slices of fresh brown bread and unsalted butter.

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