Eating lighter doesn’t mean you have to give up your favorites, and this Lemon Herb Fish with Crispy Oven Fries proves that! A healthier take on fish and chips, this flavorful fish recipe will leave you satisfied and feeling good.
If you’ve been following me for awhile, you will know that my thing is moderation in everything. I have a horrible time trying to stick with any sort of “diet” – I just love food too much to give anything up. So while I do love desserts and other things that may not be all that great for you, I like to eat healthier other times to balance it all out.
So it’s no surprise that I would be smitten with Andie Mitchell‘s new cookbook – Eating in the Middle. The tagline says it all – A Mostly Wholesome Cookbook. Ten years ago, Andie started a weight loss journey that ended in a 135 lb weight loss. After losing the weight, Andie started cooking, and found ways to turn those unhealthy foods into something that she could keep in her current healthier lifestyle. But she also knows that there are some times to share and splurge, so there is a great balance of normal, everyday healthy eating with a bit of splurging mixed in. But the thing is – the “healthy” recipes don’t come across as diet recipes. They are all flavor-packed, everyday recipes that my family would totally eat. I can’t wait to cook through this book!
Here are the details:
Number of Photos: Lots! Not only is there a photo of every recipe, but they are absolutely beautiful. This could easily be a coffee table book!
Difficulty Level of Recipes: Easy to Medium. There are plenty of very easy recipes in this book. There area few that I could classify as medium (mainly in the dessert section) but overall, it should be an easy book to cook from.
Availability of Ingredients: Easy. The ingredients are all real foods that you should be able to find in any well-stocked grocery store.
Other Recipes I Want to Try:
Baked Banana Bread Doughnuts
Twice-Baked Breakfast Potatoes
Asian Chicken Salad
Greek Salsa
Jerk Shrimp Salad with Mango and Avocado
Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing
Spicy Chipotle Chicken Enchiladas
Dulce de Leche Cream-Filled Doughnuts with Chocolate Glaze
Lime Coconut Cream Cups
Buy Eating in the Middle on Amazon.
And now the recipe. I have been trying to make more fish, so when I saw this recipe for Lemon Herb Fish with Crispy Oven Fries, I didn’t have to look any further for what I wanted to make from this book.
Not only is this recipe super easy and fast, but it has great flavor. And those oven fries? I have oven fries a lot, but have never tried soaking them before baking them. I don’t think I could ever make them another way, now!!
I love that this recipe is pretty versatile, as well. I used cod, but I think any firm, white fish would work. I’m guessing this would even be great on salmon! I can easily say that I will be adding this Lemon Herb fish to my favorites file!
More Fabulous Fish Recipes
Parmesan Crusted Tilapia
Fish Sticks
Panko Crusted Salmon with Homemade Tartar Sauce
Baja Fish Tacos
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Lemon Herb Fish with Crispy Oven Fries
Ingredients
Oven Fries
- 1 1/2 lbs (about 2 large) russet potatoes, cut into 1/2 inch sticks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Lemon Herb Fish
- 3/4 cup panko bread crumbs
- 3 garlic cloves
- 1/4 cup packed fresh flat-leaf parsley
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 1 1/2 lbs cod or haddock filets cut into 4 equal pieces
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 450ºF.
- Put the potato sticks in a large bowl of water and cover with hot tap water. Let sit for 10 minutes.
- Drain the potatoes and spread them on a large kitchen towel. Dry them well. Set a wire rack inside a large baking sheet. Place the potatoes in a large bowl with the oil and toss well. Lay the potatoes out in a single layer on the wire rack. Season with the salt. Bake until they are golden brown and crispy, about 40 minutes.
- 20 minutes before the potatoes are finished, start the fish. Combine the panko, garlic, parsley, lemon zest, salt and pepper in the bowl of a food processor. Pulse until you have fine crumbs. Pour the crumbs into a wide, shallow bowl.
- In a separate shallow bowl, lightly whisk the eggs. Dip the fish in the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture. Press the mixture into the fish to coat. Transfer the fish to a plate and repeat with the remaining fish.
- In a 12-inch nonstick skillet set over medium-high heat, melt 1/2 tablespoon of butter. Add 2 pieces of the fish and cook until the bottom of the fish is browned and crispy, 3 to 4 minutes. Flip and cook the fish on the second side for 3 minutes more, until browned. Transfer to a warm plate. Melt the remaining 1/2 tablespoon of butter in the skillet and repeat with the remaining 2 pieces of fish.
- Serve the fish with the potatoes.
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