In a large pot, drizzle a splash of olive oil and heat over medium flame. Once the oil shimmers, add finely chopped garlic and a mix of diced vegetables such as carrots and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and release their aromas, creating a fragrant base for your Lemon Fish Soup.

Pour in your vegetable or fish stock, followed by fresh lemon juice, stirring well to combine. Increase the heat slightly and bring the mixture to a gentle simmer.

Carefully add the tender white fish pieces to the simmering broth, along with your choice of fresh herbs such as parsley or dill. Cook for approximately 10 minutes, or until the fish turns opaque and flakes easily with a fork.

Finally, taste your Lemon Fish Soup and season it with salt and pepper to enhance the flavors. If you prefer a bit more tang, feel free to add an extra splash of lemon juice. Ladle the soup into bowls, and garnish with additional herbs for a lovely presentation.