Highliner
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
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
- Prepare the Lemon Pepper Fillets according to package instructions (pan-sear is preferred method).
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- 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).
- Bake for 18-20 minutes flipping them once at the halfway point.
- While the fillets and fries are cooking, prepare the Lemony Avocado Salad by combining all ingredients in a bowl.
- Once fries are finished baking, transfer to plate and top with the lemon juice or vinegar, crumbled feta and oregano.
- Plate fillets and avocado salad with the fries. Enjoy!