Fish and Mashed Potatoes
Fish and Mashed Potatoes pairs flaky, pan-seared white fish with creamy potatoes and a warm lemon-garlic butter sauce. Ready in 30 minutes, it’s an easy, comforting dinner for busy weeknights or cozy evenings at home.
Equipment
- Large pot
- Colander
- Potato masher
- Small saucepan
- Large skillet
- Shallow dish
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and diced
- 5 tablespoons unsalted butter, divided
- ¼ cup heated milk or cream
- 4 6-ounce thin white fish fillets (snapper, hogfish, trout, mahi, etc.)
- 1 tablespoon olive oil
- 4 garlic cloves
- 1 lemon
- ¼ cup all-purpose flour (use rice flour for gluten-free)
- 3 tablespoons chopped parsley or another herb (chives, basil, thyme, etc.)
- salt and pepper
Instructions
For the mashed potatoes
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a boil, then reduce the heat and simmer until very tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Mash with 2 tablespoons butter, then gradually mix in the warm cream until smooth and creamy. Season with salt and pepper.
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a boil, then reduce the heat and simmer until very tender, about 15 minutes.
Cook the fish
- While the potatoes cook, melt 2 tablespoons butter with 2 minced garlic cloves in a small saucepan over low heat. Stir in the juice of half a lemon and the parsley. Cover and keep warm.
- Pat the fish dry and season with salt and pepper. Coat both sides lightly with flour and shake off the excess.
- Heat 1 tablespoon olive oil and ½ tablespoon butter in a large skillet over medium heat. Add 1 smashed garlic clove and two fish fillets. Cook for 2–3 minutes per side, until opaque and easily flaked with a fork. Repeat with the remaining oil, butter, garlic, and fish.
- Divide the mashed potatoes and fish among four plates. Spoon the lemon-garlic butter sauce over each serving and serve with lemon wedges.
Notes
Mashed Potato Add-Ins
- For extra creaminess: Use milk, heavy cream, half-and-half, sour cream, cream cheese, crème fraîche, Greek yogurt, or additional butter.
- For extra flavor: Mix in sliced green onions, chives, roasted garlic, caramelized onions, grated cheese, horseradish, Dijon mustard, or crumbled bacon.
- Gluten-Free Option: Replace the all-purpose flour with white or brown rice flour, or omit the flour entirely. Check all packaged ingredients to ensure they are certified gluten-free.
Nutrition
Calories: 545.2kcalCarbohydrates: 50gProtein: 40.8gTotal Fat: 21.5gSaturated Fat: 10.8gCholesterol: 124.5mgSodium: 112.7mgPotassium: 1569.6mgFiber: 6.1gSugar: 3.3g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
