Champ & Herb-Crusted Fish with Lime
Creamy mashed potatoes loaded with scallions, served alongside a quick pan-seared fish fillet with fresh herb crust and bright lime. A restaurant-quality Irish dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb potatoes, russet or yukon gold
- 4 stalks scallions, chopped
- ½ cup whole milk, warmed
- 3 tbsp butter
- 2 fillets (6 oz each) firm white fish fillets (cod, halibut, or sea bass)
- ¼ cup fresh herbs (parsley, dill, or chives), finely chopped
- 1 whole lime
Instructions
- 1
Cut potatoes into 1-inch chunks. Boil in salted water until fork-tender, ~12 minutes.
- 2
While potatoes cook, pat fish dry and season both sides generously with salt and black pepper.
- 3
Drain potatoes and return to pot. Mash with butter and warm milk until creamy, then fold in scallions.
- 4
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 5
Sear fish 3 minutes per side without moving. Sprinkle fresh herbs on top during the last 30 seconds.
- 6
Divide champ between two plates, top with fish, and serve with lime wedges for squeezing.
Tools you’ll need
- large pot
- wooden spoon or potato masher
- 12-inch skillet
- knife and cutting board
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