Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal) Recipe

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★★★★★ 4.2 (126)

Dinner in a snap, produced from scratch! Pan fried fish with a clean lemon sauce, asparagus and crispy smashed potatoes, Fish Piccata is full of vivid zesty flavours and buttery undertones. It truly is wonderful what you may make in quarter-hour if you get artistic!

Fish Piccata with smashed potatoes and steamed greens on a white plate with lemon wedges, ready to be eaten.

It’s apparent that I really like cooking (and consuming). After I’m not cooking, I’m most likely watching a cooking present, speaking about meals, arguing about meals, studying a cookbook or planning my subsequent meal.

Taking a wild guess, I believe I may be a foodie…☺️

However as meals obsessed as I’m, even I don’t have the power or time to spend hours within the kitchen for midweek meals. And whereas I’ve a eager curiosity in cooking, I’m really essentially lazy at coronary heart ….oops, I meant to say that I wish to be environment friendly! So an unlimited proportion of my recipe creation ideas are dedicated to arising with quick meal concepts. Created from scratch. At all times produced from scratch! I used to be introduced up believing that canned soup and packet mixes are evil and I simply can’t shake that behavior! My mom did a terrific job mind washing me.

“You may make this with frozen fish if you’d like however I actually suggest utilizing recent fish in case you can. For flash fried fish, it’s at all times higher to make use of recent.”

So it is a traditional quick meal in my rotation. Fish Piccata is so easy, however so tasty. The sauce is made by deglazing the pan with wine (sure, it is advisable to sacrifice a wee little bit of your night wine for this meal) so the brown bits caught on the pan from the fish combine in with it and creates the “inventory” for the sauce. The flour that the fish is coated in thickens the sauce, then you definately end it off with a success of lemon and a few butter (not an excessive amount of!).

I’ve seen plenty of Fish Piccata recipes round and I typically can’t resist taking a peek although I haven’t strayed from this recipe in years. I discover lots of them too lemony and bitter for my style, so mine is much more delicate. (Lately I’ve posted a chicken model that’s equally restrained with the piquancy.) Should you like a robust lemon flavour, then by all means, improve the lemon juice on this!

“The sauce of this isn’t overly lemony and bitter. That is the issue I discover with many piccata recipes – far an excessive amount of lemon.”

For pan fried fish dishes, I actually suggest utilizing recent fish fillets moderately than frozen in case you can, particularly for white fish fillets (although I do discover that salmon and trout freeze pretty effectively). However you need to use frozen fish fillets if you’d like, and I’ve definitely carried out so. I discover that frozen fish these days is nice high quality.

This fish is accompanied with crispy smashed potatoes, made tremendous quick by cooking them within the microwave, smashing them (that is such a satisfying step!) then pan frying them with the fish to make it fabulously crispy. Then I braise the beans whereas deglazing the pan – one other shortcut tip! You might additionally steam the asparagus individually however I like the additional flavour infused into the asparagus by braising it within the sauce.

Love to listen to in case you give this a go! And in case you have any questions, simply go away it within the feedback part under and I’ll remember to reply.

Completely satisfied cooking!

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Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal) Recipe

Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal) Recipe

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 487 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pieces firm white fish fillets (around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes)
  • 6 baby / chat / new potatoes (about the size of a golf ball) (see notes)
  • 7 oz / 200 g green beans , trimmed
  • 1 tbsp fresh parsley , finely chopped
  • 2 tbsp olive oil
  • 3 tbsp plain flour
  • 1 tsp salt
  • Black pepper
  • 1/3 cup white wine
  • 1/2 cup water
  • 1 - 2 tbsp fresh lemon juice (adjust to your taste)
  • 2 tbsp butter
  • 1 tbsp baby capers (canned)
  • Salt and pepper

Instructions

  1. Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 - 2 minutes. You will be able to tell by squeezing them if they are ready. Don't worry if the skin bursts, you are smashing them anyway.
  2. Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5" thick with a flattish surface. Sprinkle with a pinch of salt.
  3. Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
  4. Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
  5. Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
  6. Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
  7. Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
  8. Turn heat down to medium high.
  9. Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
  10. Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until "tender crisp" (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
  11. Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
  12. Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
  13. Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Notes

1. Baby potatoes in Australia are called chat potatoes. I think they are called new potatoes in the US. You can use any type of potatoes you want. Just ensure they are starchy ones suitable for roasting and mashing (that go fluffy when cooked), not the waxy ones which are good for boiling for things like potato salad (which hold their shape).
2. This can be made with fresh fish or good quality frozen fish. Thaw the fish completely before cooking.
3. The cooking time for the fish will vary depending on the thickness of the fillet you are using. If you aren't sure, just take a peek by pushing aside some of the fish flakes in the centre of the fish to check. And remember that the fish will continue to cook while resting! Also if you are cooking fish straight out of the fridge, it will take a little longer to cook than fish at room temperature
4. I am not entirely convinced this nutrition analysis is correct. I consider this to be a pretty balanced meal but the nutrition calculator came out with a nutrition glade C-.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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