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Seasonal White Fish with Spring Vegetables

A comforting seasonal dish featuring flaky white fish paired with bright spring vegetables and a lemon-herb vinaigrette.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Fish and Seasoning
  • 4 fillets fillets of cod, sea bass, or halibut (skinless or skin-on) Choose firm and fresh fillets for the best texture.
  • Salt and freshly ground black pepper Salt and freshly ground black pepper For seasoning.
Cooking Ingredients
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter (optional for finishing) For added richness.
  • 1 lemon 1 lemon (zest + 2 tablespoons juice) Fresh lemon is ideal.
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard For vinaigrette.
  • 2 tablespoons white wine or low-sodium chicken stock (optional) For added flavor.
  • ¼ cup chopped fresh parsley or dill
  • 1 pound new potatoes or baby potatoes, halved
  • 1 bunch asparagus, trimmed, or 2 cups cherry tomatoes halved Fresh seasonal vegetables.
  • 1 small shallot, finely chopped
  • Pinch red pepper flakes (optional) For heat.
  • 1 teaspoon capers (optional) For briny contrast.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) if roasting vegetables.
  2. Toss halved new potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes.
  3. Add asparagus or cherry tomatoes and roast another 8–12 minutes until tender and lightly caramelized.
  4. For stovetop option, par-cook potatoes in salted boiling water for 8–10 minutes until just tender, then pan-sear with a little oil to crisp the edges.
Cooking the Fish
  1. Pat fish dry with paper towels and season both sides with salt and pepper.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
  3. Add fillets skin-side down if skin-on. Sear without moving for 3–4 minutes until a golden crust forms.
  4. Gently flip and cook another 2–4 minutes until opaque and flaky. For thick fillets, finish in a 375°F (190°C) oven for 3–5 minutes.
Making the Vinaigrette and Finishing
  1. While the fish cooks, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, minced garlic, Dijon mustard, chopped parsley or dill, and a pinch of salt and pepper.
  2. Stir in capers or a touch of red pepper flakes if using.
  3. Remove fish to a warm plate, add butter to the skillet (optional) and swirl to create a quick pan sauce, deglazing with a splash of white wine or stock.
  4. Spoon the pan sauce and lemon-herb vinaigrette over the fillets just before serving.

Notes

Leftover cooked fish and vegetables keep well in the refrigerator for up to 2 days when stored in an airtight container. For best texture, store the sauce separately and reheat fish gently.