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Pan-Seared Fish over Herbed Potato Salad

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Crispy pan-seared fish fillets served on a bed of warm herbed potato salad, combining fresh herbs, tangy mustard dressing, and tender potatoes for a balanced and vibrant meal.

Ingredients

Scale
  • 2 white fish fillets (e.g., cod, halibut, or tilapia)
  • 1 tablespoon olive oil (for searing fish)
  • Salt and pepper to taste
  • 1/2 teaspoon paprika or lemon pepper seasoning (optional)
  • 500g baby potatoes, halved
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar or lemon juice
  • 2 tablespoons olive oil (for dressing)
  • 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
  • 1 small red onion, thinly sliced

Instructions

  1. Boil the baby potatoes in salted water for 12–15 minutes or until tender. Drain and let cool slightly.
  2. In a bowl, whisk together Dijon mustard, vinegar or lemon juice, and olive oil to make the dressing.
  3. Toss warm potatoes with the dressing, sliced red onion, and chopped herbs. Season with salt and pepper to taste. Set aside.
  4. Pat fish fillets dry and season with salt, pepper, and optional paprika or lemon pepper.
  5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook fish for 3–4 minutes per side until golden and cooked through.
  6. Plate the herbed potato salad and top with the seared fish. Garnish with extra herbs if desired and serve warm.

Notes

  • For extra flavor, marinate the fish in lemon juice and herbs for 15 minutes before cooking.
  • This dish can also be served cold or at room temperature, making it picnic-friendly.
  • Try adding capers or finely chopped pickles to the potato salad for tanginess.

Nutrition

Keywords: pan-seared fish, herbed potato salad, healthy fish recipe, summer fish dish, potato salad with fish

Find it online: https://yumcove.com/pan-seared-fish-over-herbed-potato-salad/