Seared Fish Fillet with Green Vegetables and Herbs
A quick, elegant weeknight dinner featuring a golden-seared white fish fillet served over crisp-tender green beans and asparagus, finished with fresh mint, juicy tomato slices, and a simple pan sauce.
- Total time
- 30 min
- Servings
- 2
- Calories
- 380
- Protein
- 35g
Ingredients
- 2 filets white fish fillets
- 8 oz green beans
- 8 stalks asparagus
- 1 medium tomato
- ¼ cup fresh mint leaves
- 3 tbsp olive oil
- 1 tbsp butter
- ½ lemon lemon
Instructions
- 1
Pat the 2 fish fillets dry and season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Place the fish in the skillet skin-side down and cook without moving until the edges turn opaque and the bottom is golden, about 4 minutes. Flip and cook 2-3 minutes more until the fish flakes easily. Transfer to a plate.
- 3
Add the 1 tbsp butter and remaining 1 tbsp olive oil to the skillet. Add the 8 oz green beans and 8 asparagus stalks, cut into 2-inch pieces, and cook over medium-high, stirring occasionally, until crisp-tender and lightly charred, about 6 minutes.
- 4
Squeeze the juice of half a lemon over the vegetables and season with salt and pepper. Divide the vegetables between two plates and top with the fish fillets.
- 5
Slice the 1 tomato into thin rounds and arrange on the plates. Scatter the 1/4 cup fresh mint leaves over everything and drizzle any pan juices from the fish plate on top. Serve warm.
Tools you’ll need
- large skillet
- spatula
- cutting board
- knife
- measuring spoons
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