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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
  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!

Lemon Pepper Sole