Garlic and Herb Pan Fried Angel Fish | Angel Fish Food Recipes | Fishwife

Ryan Nienaber angel fish fishwife

Before I get started with this juicy recipe, let me first give you a quick guide to easily removing the pin bone from your Greenfish Angel Fish fillets. 


Place your fillets on a chopping board and identify the long pin bone running down the centre.




Using a sharp knife run the blade along either side of the pin bone, removing it from the centre.




Wasn’t that easy… pin bone removed and two beautiful fillets ready to get soaked in garlic, butter and herbs!


Now that you have successfully removed the pin bone, lets get stuck into our recipe!

Garlic and Herb Pan Fried Angel Fish

Serves 4

Prep Time

35 min

Cook Time

10 min


  1. 4 x Greenfish Angel Fish Fillets (pin boned)
  2. 2 x lemons or 6 Tbsp lemon juice
  3. 4 x garlic cloves
  4. 2 teaspoon dried Thyme
  5. 2 teaspoon dried Mixed Herbs
  6. Salt & Pepper to taste
  7. 4 Tbsp Butter
  8. 4 Tbsp Olive Oil


  1. In glass dish add the juice of two lemons, minced garlic cloves, herbs, salt and pepper and cover the fish fillets with the marinade on both sides.
  2. Leave covered in the fridge for approximately half an hour.
  3. In a frying pan add the butter and olive oil and heat the pan on a high heat.
  4. Add the fish to the sizzling pan (reduce the heat to medium).
  5. Allow the fish to cook for approximately 3-5 minutes per side depending on the thickness of the fillets.
  6. Baste the fish with the butter and olive oil frequently while cooking.
  7. Fish is done when it flakes easily with a fork.
This recipe creates a delicious zesty marinade which can be doubled or halved depending on the number of people you are cooking for.





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  • Ursula Engel on

    Looks divine. I need to try this recipe soon!

  • Anita on

    Hi, I am quite elderly and have never cooked angel fish before. I want to thank you for the most fantastic tasting Angle fish pan-fried recipe. It is a go-to recipe now in my household.

    Kind regards, Anita

  • Heather on

    Great recipe for this delicate fish!

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