Fish Piccata With Crispy Smashed Potatoes Recipe

Fish Piccata with Crispy Smashed Potatoes is a delightful dish that combines the bright, tangy flavors of a classic piccata sauce with perfectly crispy potatoes. The fish is typically lightly breaded and sautéed, then finished with a lemony caper sauce that adds a burst of flavor. The crispy smashed potatoes make for a satisfying side that complements the dish beautifully.

Fish Piccata with Crispy Smashed Potatoes Recipe

Ingredients:

For the Fish Piccata:

• 4 fish fillets (such as tilapia, sole, or chicken breast)
• Salt and pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup chicken or vegetable broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, rinsed and drained
• Fresh parsley, chopped (for garnish)

For the Crispy Smashed Potatoes:

• 1 lb (450 g) baby potatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder (optional)
• Fresh herbs (like rosemary or thyme, optional)

Instructions:

1. Prepare the Crispy Smashed Potatoes:

• Boil the Potatoes: In a pot, cover the baby potatoes with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
• Smash the Potatoes: Preheat your oven to 450°F (230°C). On a baking sheet, place the cooked potatoes and use the bottom of a glass or fork to gently smash each potato.
• Season and Bake: Drizzle olive oil over the smashed potatoes, then sprinkle with salt, pepper, and garlic powder (if using). Toss to coat. Bake for 20-25 minutes or until golden and crispy.

2. Cook the Fish Piccata:

• Season the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
• Sauté the Fish: In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside.
• Make the Sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the pan. Let the sauce reduce for a few minutes, then return the fish to the skillet to coat it in the sauce.

3. Serve:

• On each plate, place a serving of crispy smashed potatoes and top with a fish fillet. Drizzle the piccata sauce over the fish and garnish with chopped parsley.

Customization Ideas:

• Different Fish: You can use other types of fish like salmon, cod, or even chicken for a twist on the recipe.
• Vegetable Sides: Add steamed asparagus or sautéed spinach on the side for extra color and nutrition.
• Herbs: Experiment with different herbs in the sauce, such as dill or basil, for added flavor.

This Fish Piccata with Crispy Smashed Potatoes is a vibrant and delicious meal that’s sure to impress your family or guests. Enjoy!