It sounds like you’re interested in a meal featuring fish fillet, broccoli, and parsley potatoes. Here’s a simple and tasty recipe for you:
Baked Lemon Herb Fish Fillet with Broccoli and Parsley Potatoes
Ingredients:
- 4 fish fillets (such as tilapia or cod)
- 1 lemon, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 cups broccoli florets
- 4 large potatoes, peeled and cut into chunks
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Potatoes:
- Place the potato chunks in a pot, cover with water, and add a pinch of salt.
- Bring to a boil and cook until the potatoes are fork-tender. Drain and set aside.
- Prepare the Fish:
- Pat the fish fillets dry with paper towels.
- Drizzle olive oil over the fillets and season with salt, pepper, garlic powder, thyme, and dried parsley.
- Place the fillets on a baking sheet lined with parchment paper.
- Arrange lemon slices on top of the fillets.
- Prepare the Broccoli:
- Toss the broccoli florets with a bit of olive oil, salt, and pepper.
- Bake:
- Place the baking sheet with the fish fillets and lemon slices in the preheated oven.
- On a separate baking sheet, spread out the seasoned broccoli.
- Roast:
- Roast the fish and broccoli for about 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
- Mash the Potatoes:
- While the fish and broccoli are roasting, mash the boiled potatoes with a fork or potato masher.
- Season the mashed potatoes with salt, pepper, and chopped fresh parsley.
- Serve:
- Plate the baked fish fillets with roasted broccoli and a generous serving of mashed parsley potatoes.
- Garnish with additional fresh parsley and lemon wedges if desired.
Enjoy your delicious and nutritious meal featuring fish, broccoli, and parsley potatoes
