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Skinny Seared Fish with Fresh Tomato Salsa
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Prep Time:
45 minutes
Total Time:
45 minutes
Flavorful seared fish with herb-roasted potatoes and fresh veggies for a delicious and healthy meal.
Ingredients:
  • 1 lb fingerling potatoes, halved if necessary to make same size
  • 1 teaspoon olive oil
  • 1 teaspoon herbes de Provence
  • 1 cup diced tomato
  • 2 tablespoons diced shallot
  • 2 cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 4 (4 oz) filets white fish (mahi mahi or cod)
  • 2 teaspoons olive oil
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup shredded fresh basil leaves
Instructions:
  • Preheat oven to 425° F. Line a rimmed baking sheet with foil. In a large bowl, toss the ingredients for the potatoes until well coated. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes until tender when pierced with a knife.
  • In a medium bowl, combine the ingredients for the salsa; and let it sit for the flavors to meld.
  • Massage fish with a blend of 1 teaspoon oil, 1/2 teaspoon herbes de Provence, and 1/4 teaspoon salt, then let it rest. In a 10-inch nonstick skillet, warm the remaining 1 teaspoon oil over medium-high heat. Sear the fish for 4 to 5 minutes until it moves easily in the pan. Flip the fish and cook for another 4 to 5 minutes until it reaches an internal temperature of 145°F and can be effortlessly flaked with a fork.
  • Plate the potatoes and fish evenly among 4 plates. Drizzle salsa over each piece of fish and garnish with fresh basil leaves.

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