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Lemon Pepper Fish with Herb Potatoes & Garden Salad

Lemon Pepper Fish with Herb Potatoes & Garden Salad
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Discover the delightful combination of flavors in this Lemon Pepper Fish with Herb Potatoes & Garden Salad. Perfect for a quick weeknight meal or an impressive dish for gatherings, this recipe features tender, pan-seared fish fillets seasoned with zesty lemon and pepper, accompanied by buttery herb-infused baby potatoes and a refreshing garden salad. Each component is designed to complement the others, creating a balanced plate that is both nutritious and visually appealing. Enjoy this wholesome meal that effortlessly brings brightness to your dining table.

Ingredients

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  • 2 white fish fillets (tilapia, cod, or basa)
  • 8–10 baby potatoes, halved
  • 1 cup mixed greens (spinach, arugula, baby lettuce)
  • 1 cucumber, diced
  • 1 carrot, sliced thin
  • 1 tbsp olive oil or butter
  • Juice of lemon + lemon wedges for serving
  • 1 tsp garlic powder
  • Salt & freshly ground black pepper to taste
  • 1 tsp dried parsley or dill
  • 2 tbsp red onion, finely chopped
  • 1 tbsp olive oil (for salad)
  • 1 tsp apple cider vinegar or lemon juice (for salad)

Instructions

  1. Boil halved baby potatoes in salted water until fork-tender (about 10-12 minutes). Drain and toss with olive oil, parsley, salt, and pepper.
  2. Pat fish fillets dry; season with garlic powder, salt, and black pepper. Heat olive oil in a nonstick skillet over medium heat and cook each fillet for 2-3 minutes per side until golden brown. Squeeze lemon juice over the fish while hot.
  3. In a mixing bowl, combine mixed greens, diced cucumber, sliced carrot, red onion, and optional feta cheese. Drizzle with olive oil and apple cider vinegar or lemon juice; toss gently and season to taste.
  4. Serve the cooked fish with herb potatoes on each plate alongside the garden salad. Garnish with a lemon wedge.

Nutrition

Find it online: https://teffrecipes.com/lemon-pepper-fish-with-herb-potatoes-garden-salad/

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