35+ Easy and Tasty Sunday Dairy-Free Fish Recipes for a Relaxing Dinner

Sundays are the perfect day to unwind, enjoy a leisurely meal, and experiment with new recipes in the kitchen.

If you’re looking for light, flavorful, and nutritious ideas for your Sunday dinner, dairy-free fish recipes are a fantastic option.

Whether you prefer fish fillets, tacos, stews, or even casseroles, there are endless possibilities to explore.

Dairy-free meals are not only great for those with dietary restrictions but also provide a healthy, light alternative to traditional heavy meals.

Fish, being rich in omega-3 fatty acids and lean protein, makes an excellent choice for a satisfying and wholesome Sunday dinner.

In this article, we’ve compiled 35+ creative and easy-to-follow dairy-free fish recipes that will elevate your Sundays and keep your meals both delicious and nutritious.

From tangy fish tacos to comforting stews, there’s something for everyone to enjoy!

35+ Easy and Tasty Sunday Dairy-Free Fish Recipes for a Relaxing Dinner

Whether you’re already following a dairy-free lifestyle or simply looking to incorporate more variety into your Sunday meals, these 35+ dairy-free fish recipes will inspire you to cook with fresh, nutritious ingredients.

Fish is an incredibly versatile protein, and when combined with vibrant herbs, spices, and flavorful seasonings, it can be transformed into a variety of delicious dishes that will please your taste buds.

From baked fillets to creamy stews, there are countless ways to enjoy a dairy-free fish dinner without sacrificing flavor or enjoyment.

So, the next time you’re planning your Sunday meal, turn to one of these recipes for a healthy, satisfying, and dairy-free option that your whole family will love!

Dairy-Free Grilled Lemon Herb Salmon

This simple yet flavorful grilled salmon is the perfect Sunday meal. With a zesty lemon and herb marinade, this dish is not only dairy-free but also light and refreshing. The grilling method enhances the salmon’s natural flavors, making it a standout dish for any occasion.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 3 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and the internal temperature reaches 145°F.
5. Garnish with fresh parsley and serve with your favorite side dishes.

This grilled lemon herb salmon is a quick, healthy, and incredibly flavorful dish that fits perfectly into a dairy-free diet. The marinade infuses the salmon with bright, citrusy notes and earthy herbs, creating a satisfying meal that feels indulgent yet light. Serve it with a side of grilled vegetables or a fresh salad to make the meal complete. Ideal for a Sunday dinner that’s both easy and impressive.

Dairy-Free Fish Tacos with Avocado Salsa

These dairy-free fish tacos are a great choice for a Sunday evening meal that feels casual yet exciting. Tender white fish, like cod or tilapia, is seasoned with a blend of spices and served in soft tortillas with a creamy avocado salsa. A hint of lime adds freshness, while the creamy salsa keeps the tacos rich and satisfying without any dairy.

Ingredients:

• 4 white fish fillets (cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado (diced)
• 1/4 cup red onion (finely chopped)
• 1 small tomato (diced)
• 1/4 cup fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

1. Preheat the grill or a skillet to medium-high heat.
2. Season the fish fillets with olive oil, chili powder, cumin, paprika, salt, and pepper.
3. Cook the fish fillets for about 4-5 minutes per side, until they are cooked through and easily flake with a fork.
4. While the fish cooks, prepare the avocado salsa by combining avocado, red onion, tomato, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Mix gently.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side.
6. Once the fish is ready, break it into chunks and place it on the tortillas. Top with avocado salsa and serve.

These fish tacos with avocado salsa offer a perfect combination of flavors and textures, from the perfectly seasoned fish to the creamy, tangy salsa. They are satisfying, yet light enough for a dairy-free meal that won’t weigh you down. The fresh ingredients make it a bright and delicious way to enjoy seafood on a Sunday, and you can customize the toppings with your favorite additions, like shredded cabbage or a squeeze of lime.

Dairy-Free Baked Cod with Garlic and Tomatoes

This dairy-free baked cod recipe is an easy and healthy way to enjoy a delicious Sunday meal. The mild flavor of cod pairs beautifully with the rich, garlicky tomato sauce, creating a dish that is both comforting and light. It’s quick to prepare and perfect for a weeknight or Sunday dinner when you want something simple but flavorful.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (drained)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute, until fragrant.
3. Add the diced tomatoes, basil, oregano, salt, and pepper to the skillet. Stir and simmer for about 5 minutes, allowing the sauce to thicken slightly.
4. Place the cod fillets in a baking dish and pour the tomato sauce over the fish.
5. Bake for 12-15 minutes, or until the cod flakes easily with a fork.
6. Garnish with fresh parsley and serve with lemon wedges on the side.

This baked cod with garlic and tomatoes is a wonderfully simple, dairy-free dish that feels cozy and satisfying. The garlicky tomato sauce adds a depth of flavor that complements the cod perfectly, making it a great option for a Sunday dinner. It pairs well with a side of roasted vegetables or a light salad for a complete meal. This recipe is ideal for those looking for an easy and healthy seafood dish that’s also dairy-free and full of flavor.

Dairy-Free Pan-Seared Tilapia with Mango Salsa

This dairy-free pan-seared tilapia with mango salsa is a fresh and vibrant dish, perfect for a sunny Sunday meal. The tilapia fillets are pan-seared to golden perfection, and the mango salsa adds a sweet and tangy contrast, bringing a burst of color and flavor to your plate. It’s light, healthy, and incredibly easy to prepare, making it a perfect dish for both beginners and seasoned cooks alike.

Ingredients:

• 4 tilapia fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 mango (peeled, pitted, and diced)
• 1/4 cup red bell pepper (diced)
• 1/4 cup red onion (diced)
• 1/4 cup fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Season the tilapia fillets with salt and pepper. Once the skillet is hot, add the fillets and sear for about 3-4 minutes per side, until golden brown and cooked through.
3. While the fish cooks, prepare the mango salsa by combining mango, red bell pepper, red onion, cilantro, lime juice, and olive oil in a bowl. Toss gently to combine.
4. Once the tilapia is done, serve with a generous spoonful of the mango salsa on top.

The combination of pan-seared tilapia and fresh mango salsa is an explosion of flavors and textures, from the savory fish to the sweet and tangy salsa. This dish is an excellent choice for a dairy-free, light, and refreshing Sunday meal. It pairs wonderfully with a side of rice or a crisp salad, making it a great option for a complete, healthy meal. The natural sweetness of mango and the acidity of lime bring balance to the savory tilapia, creating a well-rounded dish everyone will enjoy.

Dairy-Free Fish Chowder with Coconut Milk

This creamy dairy-free fish chowder is a warm and comforting dish, perfect for those cozy Sunday evenings. The coconut milk adds richness without the dairy, while chunks of white fish, potatoes, and vegetables create a hearty, satisfying soup. The result is a flavorful, velvety chowder that’s both comforting and light.

Ingredients:

• 1 lb white fish fillets (cod or haddock), cut into chunks
• 2 tablespoons olive oil
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 2 medium potatoes (peeled and diced)
• 1 cup carrots (diced)
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• 1 tablespoon fresh dill (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 2-3 minutes, until softened and fragrant.
2. Add the diced potatoes and carrots to the pot, stirring occasionally for another 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes or until the vegetables are tender.
4. Add the fish chunks and coconut milk, then season with salt and pepper. Continue to simmer for an additional 10-12 minutes, until the fish is cooked through and the chowder is heated.
5. Garnish with fresh parsley and dill, and serve hot.

This dairy-free fish chowder is a warm and hearty dish that perfectly balances the richness of coconut milk with the freshness of fish and vegetables. The creamy texture and savory flavors make it an ideal Sunday meal for those who enjoy comfort food without the dairy. The addition of fresh herbs like parsley and dill adds a burst of freshness, ensuring that every spoonful is packed with flavor. Serve it with a slice of crusty bread for a complete and satisfying meal.

Dairy-Free Lemon Garlic Shrimp Scampi

This dairy-free shrimp scampi is a deliciously light take on the classic Italian dish. With a zesty lemon garlic sauce, perfectly cooked shrimp, and gluten-free pasta, this dish is full of flavor yet free from any dairy products. It’s a quick and easy option for a Sunday dinner that feels special without being overly complicated.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1/2 cup dry white wine (or vegetable broth)
• Zest and juice of 1 lemon
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 8 oz gluten-free spaghetti (or your choice of pasta)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Cook the gluten-free spaghetti according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for about 1 minute, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add white wine (or vegetable broth) and lemon zest and juice, scraping the bottom of the pan to release any browned bits. Let the sauce simmer for 2-3 minutes to reduce slightly.
5. Add the shrimp back to the skillet along with red pepper flakes (if using) and salt and pepper. Stir to coat the shrimp in the sauce.
6. Toss the cooked pasta into the skillet with the shrimp and sauce, ensuring the pasta is well coated.
7. Garnish with fresh parsley and serve.

This dairy-free lemon garlic shrimp scampi is a flavorful and satisfying dish that captures the essence of a classic scampi without any dairy. The lemon and garlic create a tangy and aromatic sauce that complements the shrimp perfectly, while the gluten-free pasta adds heartiness to the dish. It’s an ideal Sunday dinner that feels indulgent but remains light and healthy. Serve with a side of sautéed greens or a simple salad to complete the meal.

Dairy-Free Baked Trout with Herb Citrus Marinade

This dairy-free baked trout with herb citrus marinade is a fresh and flavorful option for a Sunday dinner. The trout is marinated in a blend of citrus juice, garlic, and fresh herbs, then baked to perfection. The marinade infuses the fish with zesty, aromatic flavors, making this dish a healthy and light alternative for those looking for a dairy-free seafood recipe.

Ingredients:

• 4 trout fillets
• 1/4 cup olive oil
• Juice of 1 orange
• Juice of 1 lemon
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together olive oil, orange juice, lemon juice, garlic, thyme, rosemary, salt, and pepper.
2. Place the trout fillets in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your oven to 375°F (190°C).
4. Arrange the marinated trout fillets on a baking sheet lined with parchment paper.
5. Bake the trout for 12-15 minutes, or until the fish flakes easily with a fork.
6. Garnish with fresh parsley and serve with steamed vegetables or rice.

This baked trout with herb citrus marinade offers a delightful combination of bright, citrusy flavors and fragrant herbs. The trout stays moist and tender during baking, making it a satisfying yet light meal. It’s a great option for those on a dairy-free diet, offering a sophisticated yet simple dish to enjoy on a Sunday evening. Pair it with some quinoa or a leafy green salad for a complete, nutritious meal.

Dairy-Free Fish and Chips with Sweet Potato Fries

This dairy-free version of the classic fish and chips is made with a crispy, golden batter that’s completely free of dairy. The fish is battered and fried to perfection, and it’s served alongside crispy sweet potato fries, offering a healthy twist to the traditional dish. It’s the perfect comfort meal that’s both satisfying and free of dairy.

Ingredients:

• 4 white fish fillets (cod or haddock)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup sparkling water
• 2 large sweet potatoes (peeled and cut into fries)
• 2 tablespoons olive oil
• Fresh lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato fries with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.
3. In a shallow bowl, combine the flour, salt, pepper, paprika, and garlic powder.
4. Slowly whisk in the sparkling water to create a smooth batter.
5. Heat oil in a large skillet or deep fryer to 350°F (175°C).
6. Dip the fish fillets into the batter, ensuring they’re evenly coated, and fry them for 4-5 minutes per side, until golden and crispy.
7. Remove the fish and drain on paper towels.
8. Serve the fish alongside the sweet potato fries with fresh lemon wedges for squeezing over the top.

This dairy-free fish and chips with sweet potato fries brings all the crispy, satisfying flavors of the classic dish without the dairy. The light and crunchy batter perfectly complements the tender fish, while the sweet potato fries provide a healthier alternative to regular fries. It’s a great choice for a Sunday dinner that feels indulgent but remains lighter and more nutritious. The dish can be easily customized with a side of coleslaw or a drizzle of dairy-free tartar sauce for added flavor.

Dairy-Free Fish Cakes with Lemon Dill Sauce

These dairy-free fish cakes are packed with flaky fish and fresh herbs, making them a perfect Sunday dinner option. The cakes are lightly pan-fried to a golden crisp and served with a tangy lemon dill sauce that elevates the flavors without any dairy. This dish is easy to prepare and full of flavor, making it a family favorite.

Ingredients:

• 1 lb white fish fillets (such as cod or haddock), cooked and flaked
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1 small onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 1 egg (or egg substitute)
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• 1/2 cup dairy-free mayonnaise
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon lemon juice

Instructions:

1. In a large bowl, combine the flaked fish, breadcrumbs, chopped onion, parsley, egg, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat olive oil in a skillet over medium heat. Cook the fish cakes for 3-4 minutes per side, or until golden brown and crispy.
4. While the cakes cook, prepare the lemon dill sauce by mixing together the dairy-free mayonnaise, fresh dill, and lemon juice in a small bowl.
5. Once the fish cakes are cooked, remove them from the skillet and serve with the lemon dill sauce.

These dairy-free fish cakes with lemon dill sauce are a delightful and light alternative to heavier fish cakes. The fresh herbs and flaky fish create a perfect balance of flavors, while the crispy outer layer adds texture. The tangy lemon dill sauce complements the cakes perfectly, making each bite burst with freshness. This recipe is versatile and can be served with a side of sautéed greens or a light salad for a complete meal that’s satisfying without being too heavy.

Dairy-Free Grilled Salmon with Avocado Salsa

This dairy-free grilled salmon with avocado salsa is a perfect choice for a light, refreshing Sunday meal. The salmon is grilled to perfection with a simple seasoning, allowing the rich flavor of the fish to shine. Topped with a creamy avocado salsa, this dish offers a blend of zesty, fresh flavors that enhance the fish without overwhelming it.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado (diced)
• 1/4 cup red onion (diced)
• 1 small tomato (diced)
• 1 tablespoon fresh cilantro (chopped)
• Juice of 1 lime
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side, or until it flakes easily with a fork.
3. While the salmon grills, prepare the avocado salsa by combining diced avocado, red onion, tomato, cilantro, lime juice, and chili flakes in a bowl. Gently toss to combine.
4. Once the salmon is grilled, remove from the heat and serve with a generous spoonful of the avocado salsa on top.

This grilled salmon with avocado salsa is a simple yet delicious dairy-free dish that’s perfect for a Sunday dinner. The smoky flavor of the grilled salmon pairs beautifully with the creamy avocado salsa, which adds a refreshing contrast to the richness of the fish. It’s light, healthy, and full of flavor, making it a satisfying option for those looking to enjoy a nutritious meal without dairy. Pair it with roasted vegetables or a side salad for a complete, well-balanced meal.

Dairy-Free Miso-Glazed Cod with Sesame Asparagus

This dairy-free miso-glazed cod with sesame asparagus is a flavorful dish that combines the umami richness of miso with the delicate flavor of cod. The cod is glazed with a sweet and savory miso sauce, while the sesame asparagus adds a crunchy, nutty side that complements the fish perfectly. This dish is easy to make yet feels special, ideal for a Sunday evening meal.

Ingredients:

• 4 cod fillets
• 2 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 bunch asparagus (trimmed)
• 1 tablespoon sesame oil
• 2 teaspoons sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the cod fillets on a baking sheet lined with parchment paper.
2. In a small bowl, whisk together miso paste, rice vinegar, soy sauce, maple syrup, and olive oil to create the glaze.
3. Brush the cod fillets with the miso glaze and season with a pinch of salt and pepper.
4. Bake the cod for 12-15 minutes, or until the fish is cooked through and flakes easily.
5. While the fish bakes, heat sesame oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes, until tender and slightly browned.
6. Once the cod is ready, serve with the sesame asparagus and garnish with sesame seeds.

The miso-glazed cod with sesame asparagus is a beautifully balanced dish that’s both flavorful and light. The savory-sweet miso glaze adds depth to the cod, while the sesame asparagus brings a delightful crunch and nuttiness to the plate. This dish is an excellent choice for a dairy-free Sunday dinner, offering a unique combination of flavors that will satisfy your taste buds. Serve with a side of jasmine rice or quinoa for a complete and well-rounded meal.

Dairy-Free Coconut Fish Curry

This dairy-free coconut fish curry is a rich and aromatic dish that combines tender fish fillets with a creamy coconut milk-based sauce, flavored with spices and herbs. The curry is mild yet full of complex flavors, making it a perfect dish for a cozy Sunday meal. It’s easy to prepare and can be customized with your favorite vegetables, making it versatile and comforting.

Ingredients:

• 1 lb firm white fish fillets (such as cod or tilapia), cut into chunks
• 1 tablespoon coconut oil
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1/2 cup bell pepper (diced)
• 1/2 cup spinach (optional)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes, until softened and fragrant.
2. Stir in the curry powder and cook for another minute, allowing the spices to toast.
3. Add the coconut milk and vegetable broth to the skillet, stirring to combine. Bring to a simmer and cook for 5-7 minutes.
4. Add the fish chunks and bell pepper, season with salt and pepper, and continue to simmer for 10 minutes, or until the fish is cooked through and the sauce has thickened slightly.
5. Stir in the spinach (if using) and cook for another 2-3 minutes, just until wilted.
6. Serve the curry hot, garnished with fresh cilantro.

This dairy-free coconut fish curry is a comforting and flavorful dish that’s perfect for a Sunday dinner. The coconut milk provides a rich and creamy base without the need for dairy, while the curry powder infuses the dish with warm, aromatic spices. The fish is tender and flaky, and the optional spinach adds a burst of color and nutrients. This dish pairs wonderfully with jasmine rice or naan bread, making it a complete and satisfying meal. It’s an easy-to-make, versatile curry that’s sure to please everyone at the table.

Dairy-Free Spicy Fish Tacos with Mango Slaw

These dairy-free spicy fish tacos with mango slaw are a delicious and vibrant option for a Sunday meal. The fish is seasoned with a blend of spices and then pan-fried until crispy. Paired with a tangy and sweet mango slaw, these tacos bring a burst of flavor and texture. This dish is not only dairy-free but also light and refreshing, making it an ideal choice for a summer or warm-weather dinner.

Ingredients:

• 4 white fish fillets (such as tilapia or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 mango (diced)
• 1/4 cup red onion (thinly sliced)
• 2 tablespoons fresh cilantro (chopped)
• Juice of 1 lime
• 1 tablespoon apple cider vinegar

Instructions:

1. In a small bowl, combine chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
2. Season the fish fillets with the spice mixture on both sides.
3. Heat olive oil in a skillet over medium heat. Cook the fish for 3-4 minutes per side, or until golden and cooked through.
4. While the fish cooks, prepare the mango slaw by combining shredded cabbage, diced mango, red onion, cilantro, lime juice, and apple cider vinegar in a bowl. Toss to combine.
5. Warm the tortillas in a dry skillet or microwave.
6. Once the fish is cooked, break it into chunks and assemble the tacos by placing the fish on each tortilla and topping with the mango slaw.

These dairy-free spicy fish tacos with mango slaw offer a perfect balance of heat, sweetness, and crunch. The spicy, crispy fish pairs beautifully with the refreshing and tangy mango slaw, making for a delightful and satisfying taco experience. These tacos are light yet full of flavor, perfect for a Sunday dinner that doesn’t feel heavy. Serve them with a side of black beans or Mexican rice for a complete meal.

Dairy-Free Lemon Herb Fish Fillets with Quinoa Pilaf

This dairy-free lemon herb fish fillets with quinoa pilaf is a wholesome and flavorful dish that’s both light and satisfying. The fish is seasoned with fresh herbs and zesty lemon, then baked to perfection. Paired with a vibrant quinoa pilaf made with vegetables, this meal is packed with protein and nutrients, making it an excellent choice for a healthy Sunday dinner.

Ingredients:

• 4 white fish fillets (such as cod or halibut)
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1/4 cup chopped green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Place the fish fillets on a baking sheet lined with parchment paper.
2. Drizzle the fillets with olive oil and squeeze fresh lemon juice over them. Sprinkle with lemon zest, garlic, parsley, thyme, salt, and pepper.
3. Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, cook the quinoa by combining it with vegetable broth in a medium saucepan. Bring to a boil, then cover and reduce the heat to simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
5. In a separate pan, sauté the bell pepper, zucchini, and green onions in olive oil for 5-7 minutes, until softened.
6. Fluff the cooked quinoa with a fork and stir in the sautéed vegetables. Season with salt and pepper.
7. Serve the baked fish fillets on a plate with the quinoa pilaf on the side.

This dairy-free lemon herb fish fillets with quinoa pilaf is a light yet satisfying meal that’s packed with flavor. The lemon and fresh herbs bring out the natural flavors of the fish, while the quinoa pilaf adds a nutritious and colorful side. This dish is perfect for anyone looking for a healthy, dairy-free option that is full of fresh ingredients. It’s a simple yet elegant choice for a Sunday dinner, offering both protein and fiber to keep you feeling full and energized.

Dairy-Free Fish Stew with Coconut Milk and Fresh Herbs

This dairy-free fish stew with coconut milk and fresh herbs is a comforting and aromatic dish perfect for a cozy Sunday evening. The stew is made with tender fish pieces simmered in a rich coconut milk base, flavored with garlic, ginger, and fresh herbs. It’s a hearty and warming dish that’s light yet filling, making it an excellent choice for those seeking a nourishing, dairy-free meal.

Ingredients:

• 1 lb firm white fish fillets (such as cod or halibut), cut into chunks
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable broth
• 2 tomatoes (diced)
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 3-4 minutes, until fragrant and softened.
2. Stir in the turmeric and cumin, cooking for another minute to allow the spices to bloom.
3. Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 10-12 minutes.
4. Add the fish chunks to the stew, seasoning with salt and pepper. Continue to simmer for 5-7 minutes, or until the fish is cooked through and tender.
5. Stir in the fresh cilantro and basil just before serving.
6. Serve the stew hot with a side of crusty bread or over rice.

This dairy-free fish stew with coconut milk and fresh herbs is a warming and flavorful dish that’s perfect for a Sunday evening. The coconut milk base creates a rich, creamy texture without the use of dairy, while the ginger, garlic, and herbs provide depth and freshness to the stew. The fish absorbs the flavors of the broth, making each bite delicious and comforting. This stew is ideal for those seeking a light yet satisfying meal and can be paired with your favorite grains or a slice of bread for a complete dinner experience.

Note: More recipes are coming soon!