This Crispy White Fish with Lemon Potatoes, Garlic Broccolini and Dill Butter Sauce makes for the perfect menu for a dinner party or even just a family-style dinner at home! The flavors go together deliciously and everything is made from just simple ingredients.
Crispy White Fish with Lemon Potatoes, Garlic Broccolini and Dill Butter Sauce
What you’ll need:
Click the below ingredients to be taken to the exact product I use and recommend!
Crispy White Fish:
- White Fish Filets (Flounder or Sole, I use frozen Flounder)
- Gluten Free Flour
- Garlic Powder
- Salt
- Eggs
- Gluten Free Breadcrumbs or Panko
- Avocado Oil
Lemon Potatoes:
- Yukon Gold Potatoes
- Salt
- Avocado Oil or Olive Oil
- Garlic
- Lemons
- Frsh Dill
Garlic Broccolini:
- Avocado Oil or Olive Oil
- Onion Powder
- Garlic
- Salt
Dill Butter Sauce:
- Salted Butter
- Shallot
- Garlic
- Fresh Dill
- Fresh Parsley
- Lemons
- Capers
- Dijon Mustard
- Coconut Aminos or Soy Sauce
- Cream
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- refined sugar free (using compliant bread crumbs)
- nut free
As always, be sure to check your specific ingredient labels to ensure they meet your needs and preferences!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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Crispy White Fish with Lemon Potatoes, Garlic Broccolini and Dill Butter Sauce
Ingredients
Method
- Start with the potatoes as they take the longest to bake and you can prepare all of the other dinner components while they do!
- Preheat your oven to 350℉.
- Cut your washed potatoes into wedges.
- Toss the potatoes with oil, lemon, garlic and salt, then add to baking dish, cover with foil and bake for 30 minutes. It's okay if they are overlapping as they likely will be!
- After 30 minutes, remove the foil from the pan and bake for 50 minutes uncovered for soft potatoes OR move the potato wedges to a baking sheet with parchment paper, space out evenly ensuring they are not touching and bake for 30 more minutes (or until crispy) for crispy potatoes.
- Toss broccolini with oil, onion powder, garlic and salt until evenly coated.
- Space out broccolini in a baking dish or on a parchment lined baking sheet.
- When the potatoes have 30 minutes of bake time remaining, add the broccolini to the oven and bake for 30 minutes.
- I opt to use frozen filets as they are sliced perfectly thin. If doing the same, be sure to thaw them properly according to the package instructions and pat dry gently with a towel before coating.
- To create a dredging station, grab 3 shallow bowls or plates with a rim.
- In the first bowl, whisk together flour, garlic powder, onion powder and salt. In the second bowl, whisk together the eggs. In the third bowl, add in the bread crumbs/panko. Place all of the bowls next to a pan on the stove.
- In a pan on the stove over medium heat, add a generous amount of avocado oil, ensuring the entire bottom is covered.
- Once the oil is hot, but never over 500°, one by one, coat each fish filet in flour, then egg, then panko and place in the pan to fry on each side. The internal temperature of the fish should be 145℉. A food thermometer is not mandatory, but is so helpful in achieving perfect results!
- Once cooked through and crispy on both sides, place each piece of fish onto a towel lined baking sheet or plate to dry. Be sure not to overlap the fish to keep each piece crispy.
- Melt the butter in a pan on a low heat, then add the shallot, garlic and herbs and sweat down for a 5 minutes.
- Once soft, remove from the heat and add to a blender with the remaining ingredients. Blend everything together immediately until the mixture is completely smooth and a gorgeous shade of green.
- Note: if the sauce splits (separates, simply pour a little cold cream into the blender and re-blend everything until combined).
- Once everything is finished, serve the potatoes, broccolini and fish together family style and once plated, top with a generous drizzle of the dill butter sauce. Enjoy!
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