Description
A simple and nutritious meal featuring pan-seared white fish served with crispy roasted potatoes and creamy homemade guacamole. This recipe highlights fresh flavors and easy cooking methods perfect for a quick and satisfying dinner for two.
Ingredients
Scale
Fish
- 1 white fish fillet (tilapia, cod, or sole)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- Olive oil, for searing
Roasted Potatoes
- 1 cup baby potatoes or Yukon gold potatoes, cubed
- Olive oil, 1-2 tablespoons
- Smoked paprika, 1/2 teaspoon
- Salt, to taste
- Black pepper, to taste
Guacamole
- 1 ripe avocado
- Lime juice, 1 tablespoon
- Salt, to taste
- Optional: chopped tomato and onion (about 2 tablespoons each)
Instructions
- Roast the Potatoes: Preheat the oven to 425°F (220°C). Toss the cubed potatoes in olive oil, smoked paprika, salt, and pepper until well coated. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden brown and crispy, stirring halfway through to ensure even cooking.
- Pan-Sear the Fish: Season the white fish fillet on both sides with salt, pepper, garlic powder, and smoked paprika. Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, carefully place the fish in the skillet and sear for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Prepare the Guacamole: In a mixing bowl, mash the ripe avocado until creamy. Stir in lime juice, salt, and if desired, finely chopped tomato and onion for added texture and flavor. Mix until combined.
- Plate and Serve: Arrange the pan-seared fish on plates alongside the roasted potatoes. Add a generous scoop of guacamole to each plate. Serve immediately for a fresh and flavorful meal.
Notes
- You can substitute white fish with salmon or trout, adjusting cooking times as needed.
- For extra flavor, add minced garlic or fresh herbs like cilantro to the guacamole.
- Use sweet potatoes instead of regular potatoes for a different taste and additional nutrients.
- Leftover roasted potatoes can be refrigerated and reheated for next day meals.
