Everything you need to know to put a delicious piece of fish on the table

Putting a tasty, flavorful piece of fish on the table can be quite a challenge. The question of how to properly season a piece of fish is one we get asked often. Because how can you prepare a restaurant-worthy piece of fish at home without spending hours in the kitchen? It really doesn't have to be difficult, provided you know how to approach it in a good, healthy way. 

In this article we want to guide you through the best way to do that. And of course in a healthy, responsible manner, as you expect from us. So that next time you fry a fish you can put something truly delicious and healthy on the table. Below you can read how to prepare 3 different types of fish in a delicious way, and also how to handle seasoning fish when you're short on time.   

For many people salmon is their favorite piece of fish. That's why we'd like to give you some inspiration for making a delicious piece of salmon. With a spice mix of dried dill, garlic powder, black pepper, salt and a little freshly grated lemon zest you can hardly go wrong with salmon: a recipe for success! By mixing these spices with a little olive oil and then spreading it evenly over your salmon fillet you can be sure this will be a feast. The oil we use helps the spice mix adhere well to the fish. 

Once you've seasoned the salmon fillet you still have plenty of options. In the oven, on the barbecue or on the grill - enough possibilities. In our opinion the easiest way is to pan-sear it in a grill pan. For this the salmon fillet only needs 4 to 5 minutes on each side over medium-high heat. Turn carefully, because salmon can be quite a delicate piece of fish. Especially when it's being fried. 

Just like with a steak, it's good to let the salmon rest briefly after grilling. This keeps the juices in the fish so the delicious flavors you've worked for are preserved. And then, dinner is served! 

A salmon fillet is of course delicious, provided it is well seasoned and prepared. But we understand if you prefer a slightly less fatty piece of fish. A fairly obvious choice then is the pangasius fillet. By seasoning this white fish well and then baking it in the oven you can put a tasty but above all healthy piece of fish on the table. 

You can give pangasius fillet a lovely Mediterranean twist. How? By flavoring it with a mix of paprika powder, dried thyme, dried oregano, dried basil and dried rosemary. The combination of thyme, oregano, basil and rosemary adds aromatic and herbaceous notes to the fish, as you are used to from Mediterranean cuisine. If you add salt, black pepper, a few cloves of finely chopped garlic and a number of tablespoons of olive oil to this spice mix you get a nice herb paste, with which you can then smear your pangasius fillets. 

Brush the fish generously on both sides with the spice mix, then bake them for 15 to 20 minutes in a preheated oven at 200 degrees Celsius. And when your pangasius fillets are ready you can add some freshness and zing by sprinkling them with a little lemon juice. Then it's time to enjoy, and in a healthy and responsible way! 

But of course we can also keep it much closer to home. It doesn't get more Dutch than a cup of kibbeling from the fishmonger. But you can also make kibbeling at home, provided you know how to go about it. (And that might even taste better than a cup of kibbeling from the fishmonger.) It's just handy to know which spices to use and how the fishmonger gets that wonderfully crispy coating…

The secret of good kibbeling lies in the combination of the crispy texture, juicy cod and flavorful spices. You get the crispy texture by frying the fish at the right temperature of 180 degrees Celsius. The fish stays nice and juicy by not frying the kibbeling too long (4 to 5 minutes). It's also good to use high-quality fish, for which you should ask your fishmonger.

For a flavorful spice mix you can hardly go wrong with paprika powder, garlic powder, onion powder, black pepper and salt. By adding dried dill you get that characteristic kibbeling flavor, which complements the fish very well. To make a batter from this, add flour and sparkling water. Then dip the cod in the batter and let it fry for 4 to 5 minutes in the deep fryer. And a tip: when the kibbeling comes out of the fryer, sprinkle immediately with a pinch of salt to bring out the delicious flavors of the kibbeling. Then it's just a matter of letting your fresh kibbeling drain a bit to remove excess oil. Serve with lemon juice and a healthy spoonful of remoulade sauce and this beloved Dutch snack is complete!  

Do you want to responsibly enjoy the wonderfully fresh taste of fish without first having to make a spice mix? Then you can also try the ready-made Vis-a-Vis spice mix ! This has been carefully composed for seasoning fish, and with it you can put a delicious piece of fish on the table in no time. Salmon fillet from the oven, cod from the grill or mackerel from the BBQ, this spice mix will help make the fish restaurant-worthy. And if your family and friends ask how in heaven's name you seasoned the fish so well, you can just say it's your secret!

If you do want to make kibbeling at home but don't feel like making the spice mix yourself, we've put together the special kibbeling spice mix for that. And the nice thing is that this spice mix is also gluten-free, so everyone can enjoy it! We've added a whole range of spices to this special kibbeling spice mix to create the best flavor. Curious what's in it? Then just click the link. There you will find the full ingredients list.

Complete your fish dish with our low calorie sauces

A well-seasoned piece of fish of course deserves a matching sauce. But that doesn't mean you automatically have to choose a heavy, calorie-rich option. With our low calorie sauces you can enjoy a full, creamy or refreshing taste without your dish containing unnecessary calories. Ideal if you want to eat consciously but don't want to compromise on what's on your plate.

Think of a fresh garlic sauce with homemade kibbeling, a creamy sauce with grilled salmon or a mildly spicy variant with white fish from the oven. Our sauces pair perfectly with fish dishes and are developed to add flavor without unnecessary sugars or fats. That way you can turn a simple piece of fish into a complete, responsible meal in no time.

Whether you want to put something on the table quickly during the week or give a dinner party that little bit extra: with our low calorie sauces you give any fish dish a flavorful finishing touch – light, mindful and above all very tasty.

In short, you can go in many directions if you want to enjoy a tasty piece of fish! Just make sure you get good quality fish from the fishmonger and season it nicely at home, and you will undoubtedly put something on the table that your friends and family will also love. Will you go for a salmon fillet for the grill? Or will you try making kibbeling yourself? 

And if you want to enjoy a delicious fish without first making a spice mix, there are all kinds of ready-made spice mixes that let you put a restaurant-worthy dish on the table in no time. Like Vis-a-Vis. Or our special kibbeling spice mix.

We hope this blog has given you a healthy dose of inspiration. So you can head into the kitchen again with plenty of enthusiasm. To surprise your family and friends with a delicious, well-seasoned piece of fish. And don't forget yourself either. Because you can certainly treat yourself every now and then! Until the next blog, and above all: enjoy your meal! 

Frequently asked questions about seasoning and preparing fish

1. Which herbs and spices suit fish best?
That depends on the type of fish and the desired flavor direction. For salmon, dill, lemon zest, garlic and black pepper always work well. White fish such as pangasius or cod pairs nicely with Mediterranean herbs like thyme, oregano, basil and rosemary. For kibbeling paprika powder, garlic powder, onion powder and dill are classics. In general, fresh, aromatic herbs work best with fish.

2. How do you ensure spices stay on the fish?
Mix your spices with a little olive oil before spreading them over the fish. The oil helps the spices adhere better and prevents them from falling off during cooking. Pat the fish dry with kitchen paper beforehand for even better adhesion.

3. How do you prevent fish from drying out during cooking?
Don't cook fish too long and use the right temperature. Salmon in a grill pan often needs only 4–5 minutes per side on medium-high heat. White fish from the oven is usually done after 15–20 minutes at 200°C. Let fish rest briefly after cooking so the juices redistribute. This makes the result juicier.

4. Can you season fish when you're short on time?
Yes, you certainly can. With a ready-made fish spice mix you can prepare a well-seasoned piece of fish within minutes. Sprinkle the spices directly over the fish or mix them with some oil and cook or grill as usual. Ideal for weekdays when you want something healthy on the table quickly.

5. What is the secret to crispy kibbeling?
The right temperature is crucial: fry kibbeling at 180°C. Use firm white fish like cod and fry the pieces for 4–5 minutes so they become golden brown and crispy while remaining juicy inside. A batter with flour and sparkling water creates a light, crispy texture. Sprinkle with a pinch of salt immediately after frying for extra flavor.