Lemon Herb White Fish with Sauted Vegetables
Lemon Herb White Fish with Sautéed Vegetables is a delightful, healthy dish that balances simplicity and flavor. Featuring tender white fish fillets, perfectly pan-seared to achieve a golden crust, this recipe is complemented by vibrant sautéed vegetables like zucchini and carrots. The bright notes of lemon juice and fresh herbs elevate the dish, making it not only visually appealing but also refreshing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 white fish fillet (cod, tilapia, or haddock)
- Juice of 1 lemon
- 1 carrot (peeled and cut into sticks)
- 1 zucchini (sliced into rounds)
- 2 garlic cloves (whole or halved)
- 1 tbsp butter (or olive oil)
- Fresh parsley or dill (chopped)
- Salt & black pepper to taste
Instructions
- Heat half the butter in a skillet over medium heat. Sauté garlic, carrots, and zucchini for 6-8 minutes until tender and slightly caramelized. Season with salt and pepper; set aside.
- Season the fish with salt and pepper. In the same skillet, melt the remaining butter and sear the fish over medium-high heat for 3-4 minutes per side until golden and flaky. Add lemon juice during the last 30 seconds.
- Plate the fish alongside the sautéed vegetables, drizzling any pan sauce over top. Garnish with fresh herbs.
Nutrition
- Serving Size: 1 fillet with sautéed vegetables (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg