Lime and Parsley Fish with Smashed Potato
Bright, zesty, and effortlessly elegant, Lime and Parsley Fish with Smashed Potato is a quick and wholesome dinner recipe that's perfect for weeknights or special occasions. This dish features tender white fish fillets, such as cod or haddock, seared to golden perfection and draped in a vibrant lime-garlic-parsley sauce. Paired with buttery smashed baby potatoes seasoned just right, this meal strikes a perfect balance of light citrusy flavors and comforting textures. Ready in just 40 minutes and made with simple ingredients, it’s a healthy dinner idea that looks as stunning as it tastes. Garnish with fresh parsley and lime wedges for an extra pop of flavor and serve this wholesome seafood dish while it’s hot!
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Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., cod, haddock, or tilapia)
- 2 whole lime
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 500 grams baby potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot. Add the baby potatoes and 1/2 teaspoon of salt. Let them cook for about 15–20 minutes, or until they are fork-tender.
While the potatoes are cooking, preheat a large skillet over medium heat. Drizzle 2 tablespoons of olive oil into the skillet.
Pat the fish fillets dry with paper towels and season them with 1/2 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika.
Place the fish fillets in the skillet and cook for 3–4 minutes on one side until golden brown. Flip them carefully and cook an additional 2–3 minutes until the fish is firm and fully cooked. Remove the fish from the skillet and set it aside on a plate.
In the same skillet, reduce the heat to low and add 1 more tablespoon of olive oil. Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
Squeeze the juice of 1 lime into the skillet and add 2 tablespoons of chopped parsley. Stir briefly and pour this lime-garlic-parsley sauce over the cooked fish.
Drain the boiled potatoes and return them to the pot. Use a fork or potato masher to gently smash the potatoes, leaving some chunks for texture.
Add the unsalted butter and milk to the smashed potatoes. Season with 1/2 teaspoon of salt and 0.5 teaspoon of black pepper. Mix until well combined but still rustic in texture.
Plate the smashed potatoes alongside the lime and parsley-topped fish. Garnish with the remaining chopped parsley and lime wedges from the second lime.
Serve immediately and enjoy your Lime and Parsley Fish with Smashed Potato!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.2 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 20.5 mcg | 102% | |
| Calcium | 420 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3677 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
