Description
This 15-minute Fish Piccata with Crispy Smashed Potatoes is a quick and elegant meal featuring tender white fish fillets in a zesty lemon-caper sauce, paired with golden, crispy smashed baby potatoes and tender-crisp green beans. Perfect for a nutritious weeknight dinner that’s full of bright, fresh flavors and satisfying textures.
Ingredients
Scale
Fish and Potatoes
- 2 pieces firm white fish fillets (around 150 – 200g / 5 – 7 oz each, skin on or off)
- 6 baby/chat/new potatoes (about the size of a golf ball)
- 3 tbsp plain flour
- 1 tsp salt
- Black pepper, to taste
- 2 tbsp olive oil
Vegetables
- 7 oz / 200 g green beans, trimmed
Sauce
- 1/3 cup white wine
- 1/2 cup water
- 1 – 2 tbsp fresh lemon juice, adjust to taste
- 2 tbsp butter
- 1 tbsp baby capers, canned
- Salt and pepper, to taste
Garnish
- 1 tbsp fresh parsley, finely chopped
Instructions
- Cook Potatoes: Microwave the baby potatoes for 2 minutes, then turn them and microwave for another 1½ to 2 minutes until just tender when squeezed. It’s fine if the skin bursts as they’ll be smashed.
- Smash Potatoes: Using the side of a knife, meat mallet, or your hand covered with a cloth, gently flatten each potato to about 1.5cm (0.5 inch) thick with a flattish surface. Sprinkle lightly with salt.
- Prepare Fish: On a plate, combine flour, salt, and pepper. Dredge each side of the fish fillets in the seasoned flour mixture, shaking off any excess.
- Heat Pan and Add Oil: Heat the olive oil over high heat in a non-stick pan.
- Cook Fish and Potatoes – First Side: Place the fish and smashed potatoes into the hot pan. Press the potatoes down lightly with a spatula to help them crisp. Cook for about 2 minutes until golden brown.
- Flip Fish and Potatoes: Turn the fish and potatoes over. Continue cooking the fish for 1½ minutes (refer to notes for fish cooking times). Ensure potatoes become crispy and brown on both sides.
- Rest Fish: Remove the cooked fish from the pan and place it on a plate. Loosely cover with foil to keep warm.
- Crisp Potatoes Further: Allow potatoes to cook another 30 seconds to 1 minute to achieve a crispy, golden finish, then remove from pan.
- Lower Heat: Turn heat down to medium-high.
- Make Sauce Base: Add white wine and water to the pan, scraping the brown bits off the bottom to incorporate flavor.
- Cook Green Beans: When the liquid reaches a rapid simmer, add the trimmed green beans. Shake the pan occasionally for even cooking and cook for about 1½ minutes until beans are tender-crisp. If liquid reduces too much, add a splash of water. Remove beans when done.
- Finish Sauce: Remove the pan from heat. The liquid should be reduced to a bit of sauce coating the pan bottom, not covering it entirely.
- Add Lemon and Butter: Stir in lemon juice, butter, and baby capers. Season to taste with salt and pepper, stirring until butter melts and sauce comes together.
- Serve: Plate the fish, crispy smashed potatoes, and green beans. Spoon the lemon-caper sauce over the fish and garnish with fresh parsley.
Notes
- Firm white fish such as cod, halibut, or sea bass works well. Cooking time varies slightly by thickness; adjust accordingly.
- Baby potatoes should be roughly golf ball-sized for even microwaving and smashing.
- To achieve maximum crispiness on potatoes, press down firmly and avoid overcrowding in the pan.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Microwave ovens vary; test potatoes by squeezing to ensure tenderness before smashing.
