Description
A light, wholesome meal of flaky baked white fish drizzled with herb butter, served with tender baby potatoes and a zesty arugula salad with sun-dried tomatoes and olives.
Ingredients
Units
Scale
- 2 white fish fillets (such as cod or haddock)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme
- 2 tablespoons melted butter
- 1 teaspoon lemon juice
- 12–15 baby potatoes
- 1 tablespoon fresh parsley, chopped
- 1 cup fresh arugula
- 1/4 cup sun-dried tomatoes, sliced
- 2 tablespoons black olives, pitted and sliced
- 1 teaspoon balsamic vinegar
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Lightly brush the fish fillets with olive oil, then season with salt, pepper, and thyme.
- Place fish on a parchment-lined baking tray. Drizzle with melted butter and lemon juice.
- Bake for 12–15 minutes, or until the fish flakes easily with a fork.
- Meanwhile, boil baby potatoes in salted water for 12–15 minutes or until fork-tender. Drain and toss with chopped parsley and a pinch of salt.
- In a bowl, mix arugula, sun-dried tomatoes, and black olives. Drizzle with balsamic vinegar and extra virgin olive oil. Toss gently to combine.
- Plate the fish fillet in the center with baby potatoes on one side and the arugula salad on the other.
- Optional: serve with a dollop of herbed yogurt or garlic aioli on the side.
Notes
- Use fresh herbs for enhanced flavor if available.
- Cod, haddock, or any mild white fish works well.
- Baby potatoes can be substituted with fingerling or new potatoes.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
