Description

Indulge in a delightful and refreshing dinner with Pan-Seared White Fish accompanied by Herbed Baby Potatoes and a vibrant Garden Salad. This dish showcases perfectly seared white fish fillets that are crispy on the outside and flaky within, paired with buttery baby potatoes infused with fragrant herbs. The garden salad, brimming with colorful veggies, offers a crunchy contrast and a zesty lemon kick. Ideal for weeknight meals or special occasions, this recipe is not only quick to prepare but also packed with wholesome ingredients. Enjoy this flavorful combination that will impress your family and friends while keeping your meal light and nutritious.

Ingredients

Scale

12 white fish fillets (tilapia, cod, or sole)
1 cup baby potatoes, halved
1 tsp olive oil or butter
Salt & freshly ground pepper
1 lemon wedge for serving
1 tsp olive oil for potatoes
1 tsp dried parsley
1 cup mixed greens (spinach, arugula, spring mix)
1 cup chopped cucumber
1 cup chopped carrot
1 tbsp chopped red onion
Pinch of salt and lemon juice

Instructions

Boil baby potatoes in salted water until tender (10-12 minutes). Drain and toss with olive oil, dried parsley, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Season fish fillets with salt and pepper; cook for 3-4 minutes on each side until golden brown.
In a mixing bowl, combine mixed greens, cucumber, carrot, and red onion; drizzle with olive oil and lemon juice.
Serve the fish alongside herbed potatoes and salad on a plate. Garnish with lemon wedges for added zest.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 460
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 40g
Cholesterol: 60mg

Keywords: Customize the salad by adding seasonal vegetables or nuts for extra crunch. Pair the dish with chilled non-alcoholic beverages like sparkling water or herbal tea.