Lemon Pepper Fish with Herb Potatoes & Garden Salad
Lemon Pepper Fish with Herb Potatoes & Garden Salad is a vibrant and refreshing dish that perfectly balances flavors and textures. The flaky white fish, seasoned with zesty lemon and aromatic pepper, is complemented by herb-infused potatoes and a crunchy garden salad. This meal is not only quick to prepare—taking just 25 minutes—but also light yet satisfying, making it an ideal choice for busy weeknights or special gatherings. With versatility in ingredients and the ability to customize based on what’s available, this recipe promises to delight everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Pan-searing/Boiling
- Cuisine: American
Ingredients
Scale
- 2 white fish fillets (tilapia, cod, or basa)
- 1 tbsp olive oil or butter
- Juice of 1 lemon
- 8–10 baby potatoes, halved
- 1 cup mixed greens (spinach, arugula, baby lettuce)
- 1 cucumber, diced
- Salt & freshly ground black pepper
Instructions
- Boil halved baby potatoes in salted water for 10-12 minutes until tender. Drain and toss with olive oil, dried parsley or dill, salt, and pepper.
- Pat fish fillets dry and season with garlic powder, salt, and black pepper. Heat olive oil in a nonstick skillet over medium heat; cook fillets for 2-3 minutes per side until golden brown.
- In a mixing bowl, combine mixed greens, cucumber, carrot, red onion, and optional feta cheese. Drizzle with olive oil and vinegar or lemon juice; season to taste.
- Plate the fish alongside herb potatoes and a generous portion of salad; garnish with lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg