Ingredients for Lime And Parsley Fish With Smashed Potato
- Baby Potatoes
- 80ml water
- cooking spray
- Fish Fillets
- 1 lime (zest and wedges)
- 1 tablespoon capers
- Garlic Clove
- Extra Virgin Olive Oil
- Spring Onion
- 2 tablespoons chopped fresh parsley
- Ground Black Pepper
- 1 cup green beans
- 1 cup carrots
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lime And Parsley Fish With Smashed Potato? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lime And Parsley Fish With Smashed Potato
- Preheat oven to 210°C (410°F).
- Line a large roasting pan with baking paper.
- Wash and pierce 1kg potatoes. Place in a microwave-safe dish with 80ml water, cover, and microwave on high for 4-5 minutes, or until just tender.
- Drain the potatoes well and pat dry with paper towels.
- Arrange potatoes in a single layer in the prepared roasting pan. Gently smash them with the back of a spoon. Lightly spray with cooking spray.
- Meanwhile, line a small ovenproof dish with baking paper. Place 4 x 150g fish fillets in the dish.
- Zest 1 lime over the fish. Sprinkle with 1 tablespoon capers, 1 clove minced garlic, and drizzle with 1 tablespoon olive oil.
- Add the fish to the oven alongside the potatoes. Bake for 10-12 minutes, or until the fish is cooked through and the potatoes are golden brown and crispy.
- While the fish and potatoes bake, steam or sauté 1 cup green beans and 1 cup carrots until tender-crisp.
- Divide the cooked fish between plates. Top with 1/4 cup finely sliced shallots, 2 tablespoons chopped fresh parsley, and freshly ground black pepper.
- Serve immediately with the crispy smashed potatoes, green beans, carrots, and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
34g
Fat
3g
Carbs
15g