Pan-Seared White Fish with Herbed Baby Potatoes & Garden Salad
Experience the light and zesty flavors of Pan-Seared White Fish with Herbed Baby Potatoes & Garden Salad, an ideal dish for any occasion. This delightful recipe features succulent fish fillets cooked to golden perfection, paired with buttery herb-seasoned baby potatoes and a vibrant garden salad brimming with fresh vegetables. A splash of lemon ties everything together, making it not only delicious but also a nutritious option for clean eating. Ready in just 25 minutes, this meal is sure to impress your guests or elevate your weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pan-searing
- Cuisine: American
Ingredients
Scale
- 12 white fish fillets (tilapia, cod, or sole)
- 1 cup baby potatoes, halved
- 1 cup mixed greens (spinach, arugula, spring mix)
- 1 tsp olive oil (for fish)
- Salt & freshly ground pepper
- Lemon wedge for serving
- 1 tsp olive oil (for potatoes)
- 1 tsp dried parsley
- Salt & pepper, to taste
- ½ cup chopped cucumber
- ½ cup chopped carrot
- 1 tbsp chopped red onion
- Olive oil and lemon juice for dressing
Instructions
- Boil baby potatoes until tender (10-12 minutes), then drain and toss with olive oil, dried parsley, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Season fish fillets with salt and pepper and sear each side for about 3-4 minutes until golden brown.
- In a mixing bowl, combine mixed greens with chopped cucumber, carrots, and red onion. Dress with olive oil and lemon juice.
- Plate the fish alongside herbed potatoes and a generous portion of salad; serve immediately with extra lemon wedges.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg