Pan Fired Perch With Mashed Potatoes And Beets

Name: Pan Fired Perch With Mashed Potatoes And Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs potatoes, peeled and chopped; 1 lb beets, peeled and chopped; 1 oz hazelnut slivers or coarsely chopped hazelnuts; 2 tbsp red wine vinegar; 1 tsp honey; 4 tbsp oil; 1 None shallot, finely diced; 4 None perch or bass fillets (about 3 oz each); 2/3 cup reduced-fat milk; 2 oz goat cheese; 1/4 tsp ground nutmeg; 4 slices lemon; 3 oz baby leaf salad greens

Servings: persons

1 1/3 lbs potatoes, peeled and chopped
1 lb beets, peeled and chopped
1 oz hazelnut slivers or coarsely chopped hazelnuts
2 tbsp red wine vinegar
1 tsp honey
4 tbsp oil
1 None shallot, finely diced
4 None perch or bass fillets (about 3 oz each)
2/3 cup reduced-fat milk
2 oz goat cheese
1/4 tsp ground nutmeg
4 slices lemon
3 oz baby leaf salad greens

1
Cook the potatoes and beets in boiling salted water for about 20 minutes. Meanwhile, toast the hazelnut flakes in a dry frying pan then set aside.
2
For the dressing, whisk together the vinegar and honey and adding 2 tbsp oil bit by bit. Season with salt and pepper and stir in the shallot.
3
For the fish, make 2 slashes on the skin side of each fillet, heat 2 tbsp oil in a frying pan and fry the fish over a high heat, skin side down, for about 3 minutes . Turn fillets over and cook for a further 2 minutes.
4
Heat the milk in a saucepan, drain the potatoes and beetroot then add the warmed milk and goat cheese. Mash to a puree and season with a pinch of salt and nutmeg.
5
Remove the fish from the pan and briefly fry the lemon slices on both sides. Arrange the puree, salad and fish on a plate, top with a lemon slice, sprinkle toasted hazelnut flakes over and drizzle the salad with dressing.

345

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: 1 1/3 lbs potatoes, peeled and chopped, 1 lb beets, peeled and chopped, 1 oz hazelnut slivers or coarsely chopped hazelnuts, 2 tbsp red wine vinegar, and more.

Yes, Pan Fired Perch With Mashed Potatoes And Beets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!