Pan-Seared Whitefish with Herb Lemon Butter, Potatoes, and Green Beans

Name: Pan-Seared Whitefish with Herb Lemon Butter, Potatoes, and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Swiss
Ingredients: 2 pound new potato (halved if large); 1 pound fresh green bean (trimmed); 2 tablespoon olive oil; 2.5 pound white fish fillet (such as cod, tilapia, or ocean perch, patted dry); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.5 cup unsalted butter (melted); 0.25 cup fresh lemon juice; 2 tablespoon fresh parsley (chopped); 1 tablespoon fresh chives (chopped)

Delicate white fish fillets seared to perfection, finished with a bright and zesty lemon-herb butter sauce, accompanied by simple boiled potatoes and tender steamed green beans.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 5
Cuisine: Swiss
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

2 pound new potato (halved if large)
1 pound fresh green bean (trimmed)
2 tablespoon olive oil
2.5 pound white fish fillet (such as cod, tilapia, or ocean perch, patted dry)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.5 cup unsalted butter (melted)
0.25 cup fresh lemon juice
2 tablespoon fresh parsley (chopped)
1 tablespoon fresh chives (chopped)

Instructions

Place the new potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain and set aside.
While potatoes cook, steam the fresh green beans until tender-crisp, about 5-7 minutes. You can use a steamer basket over the boiling potatoes or a separate pot. Toss with a drizzle of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then set aside.
Pat the white fish fillets very dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt and 3/8 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.
Place the fish fillets in the hot skillet, careful not to overcrowd the pan (cook in batches if necessary). Sear for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. Remove fish to a serving platter.
In the same skillet (or a small saucepan), melt the unsalted butter over medium heat. Stir in the fresh lemon juice, chopped fresh parsley, and chopped fresh chives. Cook for 1 minute.
Spoon the lemon-herb butter sauce over the cooked fish fillets. Serve immediately with the boiled new potatoes and steamed green beans.

Notes

Do not overcrowd the skillet when searing the fish to ensure a golden crust. Adjust cooking time based on the thickness of your fish fillets. Leftovers are best consumed within a day as fish can dry out.

Nutrition (per serving)

Calories: 480
Protein: 51.2 g
Carbohydrates: 26.8 g
Fat: 19.3 g
Fiber: 7.1 g
Sodium: 350 mg
Saturated Fat: 9.5 g
Sugar: 3.2 g
Cholesterol: 130 mg