Lime and Parsley Fish With Smashed Potato Recipe

Name: Lime and Parsley Fish With Smashed Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g baby potatoes (chat halved); 80 ml water (1/3 cup); cooking spray; 2 (200 g) fish fillets (firm white such as blue-eye trevalla); 1 lime (zest removed using a zester); 1 tablespoon capers (baby drained); 1 garlic clove (very thinly sliced); 1 teaspoon extra virgin olive oil; 1 spring onion (thinly sliced diagonally); 1 tablespoon parsley (leaves fresh continental); ¼ teaspoon ground black pepper (fresh); 12 lime (cut into wedges to serve); 160 g green beans (trimmed, steamed to serve); 2 carrots (peeled, halved lengthways, thinly sliced and steamed to serve)

Servings: persons

350 g baby potatoes (chat halved)
80 ml water (1/3 cup)
cooking spray
2 (200 g) fish fillets (firm white such as blue-eye trevalla)
1 lime (zest removed using a zester)
1 tablespoon capers (baby drained)
1 garlic clove (very thinly sliced)
1 teaspoon extra virgin olive oil
1 spring onion (thinly sliced diagonally)
1 tablespoon parsley (leaves fresh continental)
¼ teaspoon ground black pepper (fresh)
12 lime (cut into wedges to serve)
160 g green beans (trimmed, steamed to serve)
2 carrots (peeled, halved lengthways, thinly sliced and steamed to serve)

1
Preheat oven to 210C (fan forced).
2
Line a roasting pan with baking paper.
3
Put the potato in a shallow microwave-safe dish and add 80ml water and cover and microwave on high (100%) for 4-5 minutes or until the potato is just tender.
4
Drain well and pat dry with paper towel.
5
Arrange, in a single layer in the roasting pan and slightly squash potato with the back of a spoon and then spray with cooking spray and bake for 10 minutes.
6
Meanwhile, line a small ovenproof dish with baking paper and put the fish in the dish and sprinkle with the lime zest, capers and garlic and then drizzle the oil over.
7
Add fish to the oven with potatoes and cook for a further 10-12 minutes or until the fish is cooked through and the potato is browned and crispy.
8
Divide the fish between plates, then top with the shallot and parsley and sprinkle with pepper to serve.
9
Accompany fish with the lime wedges, potato, green beans and carrots.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 350 g baby potatoes (chat halved), 80 ml water (1/3 cup), cooking spray, 2 (200 g) fish fillets (firm white such as blue-eye trevalla), and more.

Yes, Lime and Parsley Fish With Smashed Potato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lime and Parsley Fish With Smashed Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions