Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
487 kcal
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Course
Dinner
Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)
Description
This Fish Piccata recipe combines firm white fish fillets coated in a mixture of flour, salt, and pepper, pan-fried alongside baby potatoes that are microwaved briefly, smashed flat, salted, and crisped in olive oil. Green beans added to the meal provide a fresh vegetable component. The sauce blends white wine, water, lemon juice, butter, and capers, creating a bright, buttery complement to the fish.
The fish cooks quickly at high heat until golden and tender, while the smashed potatoes develop crispy edges and a soft interior through frying after smashing. The sauce is prepared to finish the dish, balancing acidity from the lemon and briny capers with the richness of butter and wine. The green beans trimmed and served alongside add color and texture contrast.
This meal suits a fast dinner or lunch option with balanced flavors and textures. Potatoes should be starchy types that crisp well, and fish freshness affects outcome. Cooking times vary according to fillet thickness, so checking doneness is advised.
Ingredients
- 2 pieces white fish around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes, firm fillets
- 6 baby potatoes about the size of a golf ball) (see notes, aka chat or new potatoes
- 7 oz / 200 g green beans , trimmed
- 1 tbsp parsley finely chopped, fresh
- 2 tbsp olive oil
- 3 tbsp plain flour
- 1 tsp salt
- black pepper
Sauce
- 1/3 cup white wine
- 1/2 cup water
- 1 - 2 tbsp lemon juice adjust to your taste, fresh
- 2 tbsp butter
- 1 tbsp capers canned, baby
- salt
- black pepper
Instructions
- 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.
- 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.
- Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
- 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.
- 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.
- 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.
- Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
- Turn heat down to medium high.
- 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.
- 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.
- 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.
- Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
To Serve
- 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
- Use starchy potatoes like chat or new potatoes for crispiness; avoid waxy varieties that hold shape when boiled.
- Fresh or fully thawed fish fillets are best to ensure even cooking; thicker fillets may need slightly more cooking time.
- Check fish doneness by gently flaking the center; fish continues cooking after removal from heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 438g | |
| Calories | 487cal | 24% |
| Carbohydrates | 32.5g | 11% |
| Protein | 18.2g | 36% |
| Fat | 30.2g | 46% |
| Saturated Fat | 7.6g | 38% |
| Cholesterol | 23mg | 8% |
| Sodium | 1248mg | 52% |
| Potassium | 756mg | 16% |
| Fiber | 6.7g | 27% |
| Sugar | 1.9g | 4% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 48.7mg | 54% |
| Calcium | 80mg | 8% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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