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Fish N’ Greek Fries

Fish N’ Greek Fries
This meal has it all! Lemon Pepper Fillets, creamy avocado salad and crispy Greek fries – there’s something for everyone to enjoy on this dinner plate.
Serves: 4
Prep time: 20 mins
Cook time: 20 mins
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Ingredients
Preparation

Ingredients

  • 2 Pan-Sear Selects® Lemon Pepper Sole Fillets
  • 3-4 red-skinned or Yukon Gold potatoes cut into wedges (or thinner for classic fries)
  • 5 tbsp olive oil (or avocado oil)
  • ⅓ cup crumbled goat feta cheese
  • 3-4 cloves of garlic, finely minced
  • 2 tbsp of fresh lemon juice (or white vinegar)
  • Sea salt and coarse black pepper, to taste

Lemony Avocado Salad

  • 2 large avocados cubed
  • 2 cups of sliced cherry tomatoes
  • 1 cup of arugula or baby spinach
  • ¼ cup finely minced white or red onions
  • Sea salt and pepper, to taste
  • Juice of 1 lime or lemon
  • 1 jalapeño finely minced (seeds removed)
  • ¼ teaspoon sumac
Tips from the chef: Directions
  1. Prepare the Lemon Pepper Fillets according to package instructions (pan-sear is preferred method).
  2. Preheat oven to 450°F and line a baking sheet with parchment paper.
  3. Slice potatoes and place them in a bowl. Season with sea salt, pepper and coat them in olive or avocado oil. Place on tray and spread out evenly (do not stack).
  4. Bake for 18-20 minutes flipping them once at the halfway point.
  5. While the fillets and fries are cooking, prepare the Lemony Avocado Salad by combining all ingredients in a bowl.
  6. Once fries are finished baking, transfer to plate and top with the lemon juice or vinegar, crumbled feta and oregano.
  7. Plate fillets and avocado salad with the fries. Enjoy!
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