Lemon Pepper Fish with Herb Potatoes & Garden Salad
Lemon Pepper Fish with Herb Potatoes & Garden Salad is a refreshing and zesty meal that combines perfectly pan-seared fish with flavorful herb-seasoned potatoes and a vibrant garden salad. This dish is not just quick to prepare—taking only about 25 minutes from start to finish—but it also boasts a delightful balance of flavors and textures. The tangy lemon paired with the pepper enhances the fish, while the buttery potatoes and crisp salad add substance and nutrition to your plate. Ideal for busy weeknights or casual gatherings, this recipe will impress your family and friends with its simplicity and deliciousness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Pan-searing
- Cuisine: American
Ingredients
- White fish fillets (tilapia, cod, or basa)
- Olive oil or butter
- Lemon juice and wedges
- Garlic powder
- Baby potatoes
- Dried parsley or dill
- Mixed greens (spinach, arugula, baby lettuce)
- Cucumber, carrot, red onion
- Apple vinegar or lemon juice
Instructions
- Cook the Potatoes: Boil halved baby potatoes in salted water for 10-12 minutes until fork-tender. Drain and toss with olive oil, parsley, salt, and pepper.
- Pan-Sear the Fish: Season fish fillets with garlic powder, salt, and pepper. Heat olive oil in a nonstick skillet over medium heat and cook fillets for 2-3 minutes per side until golden brown.
- Make the Salad: Combine mixed greens, cucumber, carrot, red onion, feta cheese (if using), olive oil, apple vinegar or lemon juice in a mixing bowl. Toss gently and season to taste.
- Plate and Serve: Arrange fish alongside herb potatoes and garden salad on a plate. Garnish with lemon wedges.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg