Pan Fried Fish on Potato Horseradish and Lime Salad
Elevate your weeknight dinner with this elegant yet easy-to-make Pan Fried Fish on Potato Horseradish and Lime Salad. Perfectly seared white fish fillets, golden and crisp, crown a zesty salad of tender baby potatoes tossed in a creamy horseradish-lime dressing. The bright notes of lime zest, the peppery kick of Dijon mustard, and the bold heat of horseradish create a refreshing flavor profile that complements the buttery richness of the fish. Ready in just 40 minutes, this restaurant-worthy dish combines simple techniques with vibrant, fresh ingredients to deliver a stunning meal that’s as satisfying as it is impressive.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod or haddock)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 pound Baby potatoes
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Prepared horseradish
- 1 whole Lime (zested and juiced)
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt (for boiling potatoes)
- 0.25 teaspoon Freshly ground black pepper (to taste)
Instructions
Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12-15 minutes. Drain the potatoes and let them cool slightly.
While the potatoes cool, pat the fish fillets dry with paper towels. Season both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge the fish fillets lightly in the flour, shaking off any excess. Set aside on a plate.
In a large skillet, heat the olive oil over medium heat. Add the butter and swirl until melted and foaming.
Place the fish fillets in the skillet, skin-side down if applicable. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate lined with paper towels.
Cut the cooked and slightly cooled baby potatoes into bite-sized pieces and place them in a large mixing bowl.
In a small bowl, combine the mayonnaise, Dijon mustard, lime zest, lime juice, horseradish, and 0.25 teaspoon of black pepper. Mix until smooth and creamy.
Pour the horseradish dressing over the potatoes and gently toss to coat. Add the chopped parsley and toss again.
To serve, spoon the potato salad onto each plate, creating a bed. Place a fish fillet on top of the potato salad. Garnish with additional lime zest or parsley if desired.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 5.9 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3339 mg | 71% | |
*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.
