Name: Crispy Mediterranean Fish with Herb Potato Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (5 oz) white fish fillets (cod, haddock, or tilapia); 2 medium Yukon Gold potatoes (about 8 oz each), diced; 1 tbsp olive oil; 1 lemon, zested and juiced (divided); 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh chives; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt, plus more for potatoes; 1/4 tsp black pepper; 1/4 cup plain nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp capers, rinsed and chopped (optional); 2 cups baby spinach or arugula

Crispy Mediterranean Fish with Herb Potato Salad

WarmMango5957

This vibrant dish combines the best of Mediterranean flavors and macro-friendly nutrition in a single weeknight-ready meal. Roasted Yukon Gold potatoes get tossed in a zesty Greek yogurt-herb dressing, making them creamy and flavorful without excess fat. Flaky white fish fillets, dusted with smoked paprika and lemon zest, roast alongside for maximum simplicity and flavor. The dish is bright, fresh, and satisfying—perfect for a sunny Colorado evening and packed with protein to keep you fueled. A hit of capers in the salad adds tang, while a bed of greens brings texture and color.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss diced potatoes with 1/2 tbsp olive oil, a pinch of salt, and black pepper. Spread on half of the baking sheet. Roast for 20-22 minutes, shaking halfway, until golden and tender.
While potatoes roast, pat fish fillets dry. In a small bowl, stir together smoked paprika, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Rub this spice mix onto both sides of the fish.
After potatoes have roasted for 10 minutes, nestle fish fillets on the other half of the baking sheet. Drizzle with remaining 1/2 tbsp olive oil and sprinkle with half the lemon zest. Roast for 10-12 minutes, or until fish is opaque and flakes easily.
While fish cooks, whisk together Greek yogurt, Dijon mustard, remaining lemon zest, half the lemon juice, parsley, dill, chives, and capers (if using) in a large bowl. Adjust salt and pepper to taste.
When potatoes are done, let cool 2 minutes, then gently toss with yogurt herb dressing and baby spinach or arugula until coated and greens are just wilted.
Plate herby potato salad and top with crispy fish. Drizzle remaining lemon juice over fish. Garnish with extra parsley or a lemon wedge.