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Crispy White Fish with Lemon Potatoes, Garlic Broccolini and Dill Butter Sauce

Crispy White Fish with Lemon Potatoes, Garlic Broccolini and Dill Butter Sauce 

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Total Time 1 hour 30 minutes
Course: Dinner
Ingredients Method

Ingredients
  

Lemon Potatoes
  • 1 lb yukon gold potatoes, cut into wedges
  • 1 tsp salt
  • ¼ cup avocado oil or olive oil
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice
  • fresh dill, to garnish
Garlic Broccolini
  • 1 bunch broccolini
  • 1-2 cloves garlic, minced
  • 1 tbsp olive oil or avocado oil
  • 1 tsp onion powder
  • ½ tsp salt
Crispy Breaded White Fish
  • 6 filets fish, cut thin 
  • ¼ cup gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Flour)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 2 eggs
  • 1-2 cups gluten free panko bread crumbs (start with 1 cup and add more as needed) (I use Jeff Nathan Creations Chef Gourmet Panko Plain Gluten Free)
  • plenty of avocado oil, to fry
Dill Butter Sauce
  • ½ cup salted butter 
  • 1 shallot, diced
  • 1 clove garlic, minced
  • ¼ cup fresh dill, leaves only/no stems
  • ¼ cup fresh parsley, leaves only/no stems
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp capers
  • 1 tbsp Dijon mustard
  • 1 tbsp coconut aminos or gluten free soy sauce
  • 2 tsp cream 

Method
 

Lemon Potatoes
  1. Start with the potatoes as they take the longest to bake and you can prepare all of the other dinner components while they do!
  2. Preheat your oven to 350℉.
  3. Cut your washed potatoes into wedges.
  4. 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!
  5. 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.
Garlic Broccolini
  1. Toss broccolini with oil, onion powder, garlic and salt until evenly coated.
  2. Space out broccolini in a baking dish or on a parchment lined baking sheet.
  3. When the potatoes have 30 minutes of bake time remaining, add the broccolini to the oven and bake for 30 minutes.
Crispy Breaded Fish
  1. 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.
  2. To create a dredging station, grab 3 shallow bowls or plates with a rim.
  3. 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.
  4. In a pan on the stove over medium heat, add a generous amount of avocado oil, ensuring the entire bottom is covered.
  5. 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!
  6. 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.
Dill Butter Sauce
  1. Melt the butter in a pan on a low heat, then add the shallot, garlic and herbs and sweat down for a 5 minutes.
  2. 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.
  3. Note: if the sauce splits (separates, simply pour a little cold cream into the blender and re-blend everything until combined).
Serving
  1. 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!