Ingredients
Scale
- 1 white fish fillet (tilapia, cod, or sole)
- 1 cup baby potatoes or Yukon gold, cubed
- 1 ripe avocado
- 1 tsp olive oil or butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt, pepper, garlic powder, paprika (to taste)
- 1 tbsp chopped tomato
- 1 tbsp chopped red onion or green onion
- Lime juice and salt, to taste
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet.
- Toss the cubed baby potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on the baking sheet and roast for 25-30 minutes until crispy.
- Season the fish fillet with salt, pepper, garlic powder, and paprika. In a non-stick skillet over medium-high heat, add olive oil or butter and sear the fish for 3-4 minutes per side until cooked through.
- For the guacamole, mash the avocado in a bowl and mix in chopped tomato, onion, lime juice, and salt to taste.
- Plate the fish alongside roasted potatoes and top with guacamole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 3g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg