Seared White Fish With Olive Relish & Lemon Mashed Potatoes
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs medium yukon gold potatoes, cut into 2-inch pieces
- salt & pepper
- 2 teaspoons fresh lemon zest
- 5 tablespoons olive oil
- 1 cup fresh flat-leaf parsley, chopped
- 1⁄2 cup large pitted green olives, chopped
- 1⁄4 cup unsalted roasted almonds, chopped
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely chopped
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes (optional)
- 4 pieces white fish fillets, skinless (such as cod, striped bass or halibut)
directions
- Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Reserve 1/2 C of the cooking liquid, drain the potatoes, and return them to the pot. Mash with the lemon zest, 2 tbsp oil, 1/4 tsp each salt and pepper, and 2 tbsp of the reserved cooking liquid (add more, if necessary).
- In a medium bowl, combine the parsley, olives, almonds, lemon juice, garlic, red pepper (if using ) and 2 tbsp oil; set aside.
- Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Season the fish with 1/4 tsp each salt and pepper, and cook until golden brown and opaque throughout, 3-4 minutes per side. Serve with the mashed potatoes and relish.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>