Pan Fried Fish on Potato Horseradish and Lime Salad

Elevate your weeknight dinner with this elegant yet easy-to-make Pan Fried Fish on Potato Horseradish and Lime Salad. Perfectly seared white fish fillets, golden and crisp, crown a zesty salad of tender baby potatoes tossed in a creamy horseradish-lime dressing. The bright notes of lime zest, the peppery kick of Dijon mustard, and the bold heat of horseradish create a refreshing flavor profile that complements the buttery richness of the fish. Ready in just 40 minutes, this restaurant-worthy dish combines simple techniques with vibrant, fresh ingredients to deliver a stunning meal that’s as satisfying as it is impressive.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces White fish fillets (such as cod or haddock)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 pound Baby potatoes
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Prepared horseradish
• 1 whole Lime (zested and juiced)
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt (for boiling potatoes)
• 0.25 teaspoon Freshly ground black pepper (to taste)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12-15 minutes. Drain the potatoes and let them cool slightly.

Step 2

While the potatoes cool, pat the fish fillets dry with paper towels. Season both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 3

Dredge the fish fillets lightly in the flour, shaking off any excess. Set aside on a plate.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the butter and swirl until melted and foaming.

Step 5

Place the fish fillets in the skillet, skin-side down if applicable. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate lined with paper towels.

Step 6

Cut the cooked and slightly cooled baby potatoes into bite-sized pieces and place them in a large mixing bowl.

Step 7

In a small bowl, combine the mayonnaise, Dijon mustard, lime zest, lime juice, horseradish, and 0.25 teaspoon of black pepper. Mix until smooth and creamy.

Step 8

Pour the horseradish dressing over the potatoes and gently toss to coat. Add the chopped parsley and toss again.

Step 9

To serve, spoon the potato salad onto each plate, creating a bed. Place a fish fillet on top of the potato salad. Garnish with additional lime zest or parsley if desired.

Nutrition Facts

Serving size	(1109.2g)

Amount per serving	% Daily Value*
Calories	1677.3

Total Fat 86.9g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 7.3g
Cholesterol 300mg	0%
Sodium 5140.9mg	0%
Total Carbohydrate 141.8g	0%
Dietary Fiber 10.5g	0%
Total Sugars 5.9g
Protein 89.1g	0%

Vitamin D 801.3IU	0%
Calcium 169.2mg	0%
Iron 8.8mg	0%
Potassium 3339.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 20.9%

Carbs: 33.3%