Lemon and herb fish with wedges
Lemon and Herb Fish with Wedges features flaky white fish coated in a crispy breadcrumb mixture, paired with seasoned potato wedges. The dish is enhanced by fresh parsley and spearmint, making it a flavorful choice for family dinners or special occasions.
Cook time 40 min
Prep time 25 min
Ingredients:
4 potatoes1/4 cup olive oil
12 oz white fish
1 cup bread crumbs
2 tbsp fresh parsley
1 tbsp spearmint
This Lemon and Herb Fish with Wedges recipe is a delightful and nutritious meal that is perfect for a family dinner or a special occasion. Combining the flaky, flavorful white fish with the crispy, seasoned potato wedges creates a harmonious balance of textures and flavors. The usage of fresh herbs like parsley and spearmint adds a refreshing burst of aroma and zest to the dish, making it a crowd-pleaser for seafood lovers.
Instructions:
- Preheat your oven to 400°F (200°C). This will ensure it's hot enough for the potatoes and fish to bake evenly.
- Wash the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra fiber and texture.
- Cut the potatoes into wedges by first slicing them in half lengthwise and then into quarters.
- Place the potato wedges in a large mixing bowl. Drizzle with half (2 tbsp) of the olive oil, and season with salt and pepper. Toss to coat evenly.
- Arrange the potato wedges in a single layer on a baking sheet lined with parchment paper or lightly greased with olive oil. Bake in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy, turning halfway through.
- In a shallow dish, combine the bread crumbs, chopped parsley, and spearmint. Mix well to evenly distribute the herbs.
- Pat the white fish fillets dry with paper towels to remove any excess moisture.
- Brush each fish fillet with the remaining 2 tbsp of olive oil. This helps the bread crumbs adhere better and adds flavor.
- Press each fillet into the bread crumb mixture, coating both sides evenly. Gently press the bread crumbs onto the fish to ensure they stick well.
- Arrange the coated fish fillets on another baking sheet lined with parchment paper or lightly greased with olive oil.
- Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and the coating is golden and crispy. The fish should flake easily with a fork.
- Once the fish and potato wedges are done baking, remove them from the oven. Let them cool slightly before serving.
- Serve the lemon and herb fish fillets with the crispy potato wedges on the side. Garnish with additional chopped parsley and lemon wedges for squeezing over the top.
- Serve immediately while hot and enjoy your delicious lemon and herb fish with wedges!
Once you've cooked this Lemon and Herb Fish with Wedges, you'll have a wholesome and satisfying meal that's both healthy and delicious. The harmonious blend of fresh herbs, quality olive oil, and seasoned breadcrumbs creates a gourmet experience with minimal hassle. Serve the fish and wedges hot, and pair with a side salad or steamed vegetables for a complete meal. Enjoy the burst of flavors and the comfort of a home-cooked dinner that's sure to be a hit with everyone at the table.
Lemon and herb fish with wedges FAQ:
Bake the potato wedges for about 30-35 minutes at 400°F (200°C), turning them halfway to ensure even browning. The fish should be baked for 12-15 minutes until it flakes easily with a fork.
The fish is done when it is opaque and flakes easily with a fork. The breading should also be golden and crispy.
Yes, you can substitute the white fish with other types such as salmon or tilapia, keeping in mind that cooking times may vary slightly depending on the thickness of the fillets.
Store any leftover fish and potato wedges in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for the best texture.
If fresh spearmint isn't available, you can use dried spearmint or another fresh herb like basil or cilantro for a different flavor profile.
Cooking Tips:
- To ensure even cooking, cut the potatoes into similar-sized wedges and coat them evenly with olive oil before baking.
- For a crispier texture, place the potato wedges on a baking rack inside the baking tray to allow hot air to circulate around them.
- Marinate the fish with lemon juice, salt, and pepper for at least 15 minutes prior to coating it with breadcrumbs for enhanced flavor.
- Use panko breadcrumbs for an extra crunchy coating on the fish.
- Make sure the fish fillets are dry before coating them with breadcrumbs to ensure they stick better.
- Chopping the parsley and spearmint finely will distribute their flavors more evenly throughout the dish.
- Preheat the oven to the correct temperature before placing the fish and wedges inside for more consistent cooking results.
Nutrition Facts
4 ServingsCalories 360kcal
Protein 24g
Carbohydrates 50g
Fiber 5g
Sugar 3.06g
Fat 22g
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