Skinny Seared Fish with Fresh Tomato Salsa

  • Prep 45 min
  • Total45 min
  • Servings4

Eating healthfully doesn’t mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.+



  • 1lb fingerling potatoes, halved if necessary to make same size
  • 1teaspoon olive oil
  • 1teaspoon herbes de Provence
  • 1/4teaspoon salt
  • Salsa

  • 1cup diced tomato
  • 2tablespoons diced shallot
  • 2cloves garlic, finely chopped
  • 2tablespoons lemon juice
  • 1/8teaspoon salt
  • Fish

  • 4(4 oz) filets white fish (mahi mahi or cod)
  • 2teaspoons olive oil
  • 1/2teaspoon herbes de Provence
  • 1/4teaspoon salt
  • Garnish

  • 1/4cup shredded fresh basil leaves
  • Steps

    • 1Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
    • 2Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
    • 3Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
    • 4Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

    Expert Tips

    • If subbing a thinner fish like tilapia for the cod or mahi mahi, take care to reduce the cooking time by about half.
    • If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.
    • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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