Ingredients
Scale
- 12 white fish fillets (tilapia, cod, or sole)
- 1 cup baby potatoes, halved
- 1 cup mixed greens (spinach, arugula, spring mix)
- 1 cup chopped cucumber
- 1 cup chopped carrot
- 1 tsp olive oil or butter
- 1 tsp olive oil
- 1 tsp dried parsley
- Salt & freshly ground pepper
- Lemon wedge for serving
- Pinch of salt and lemon juice
Instructions
- Boil halved baby potatoes in salted water until tender (10-12 minutes), drain, then toss with olive oil, dried parsley, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Season the fish fillets with salt and pepper; sear each fillet for about 3-4 minutes per side until golden brown.
- In a mixing bowl, combine mixed greens, cucumber, carrots, and red onion. Dress lightly with olive oil and lemon juice; add salt if desired.
- Serve by arranging the fish alongside herbed potatoes on plates with garden salad on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fish fillet (100g) with potatoes and salad
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg