Seared White Fish With Olive Relish & Lemon Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in Woman's Day. My DH liked the fish, but the lemon mashed potatoes didn't go over very well. 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:
1. 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).
2. In a medium bowl, combine the parsley, olives, almonds, lemon juice, garlic, red pepper (if using ) and 2 tbsp oil; set aside.
3. 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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