seared lemon pepper white fish with roasted potatoes & zucchini____________________________________________I chose to slice the zucchini into ribbons for this recipe, but rounds work perfectly fine! Too, all manner of potatoes are acceptable, be it russet, Yukon gold, red, or baby.
Ingredients
- 4 4 oz white fish filets
- 2 tbsp Badia Harlem Garlic Pepper seasoning (see note)
- 2 lemons, for zest
- 1 lb potatoes, sliced into chunks
- 2 zucchini, sliced into 4 ribbons each
- 3 tbsp olive oil, divided
- kosher salt & pepper
- fresh parsley and lemon juice, to serve (optional)
Instructions
- Preheat oven to 425 degrees F and line two baking sheets with parchment paper. Toss potatoes and zucchini in 2 tbsp olive oil, salt and pepper. Add potatoes to one sheet and zucchini to the other, ensuring not to overcrowd the pan.
- Roast potatoes for 25 minutes, turning after 15 minutes. Roast zucchini for 15 minutes, turning halfway. I recommend adding the zucchini during the first 15 minutes of the potatoes' roast time. Remove zucchini and cover with foil to keep warm. When potatoes are done, cover and set aside.
- While veggies roast, prepare the fish. Rub fish on both sides with Harlem Garlic Pepper and lemon zest - you may need more or less seasoning than the recipe calls for depending on the size of your filets.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add fish and sear for 3-5 minutes on one side, depending on filet's thickness. When edges appear crispy, flip and sear for 3-5 minutes more or until fish flakes easily with a fork. Remove from heat.
- Divide fish onto four plates and surround with roasted potatoes and zucchini. Sprinkle parsley and lemon juice over top, if desired.
Notes
* I recommend anyone try the Badia Harlem Garlic Pepper, but if you do not have it on hand, a simple substitute for 1 tbsp of the seasoning mix is: 2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp salt.