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Fish n’ Greek Fries
2022-02-18
https://www.metro.ca/userfiles/image/recipes/poisson-frites-grecques-11855.jpg
PT20M
PT20M
PT40M
Prepare the Lemon Pepper Fillets according to package instructions (pan-sear is preferred method).Set 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 drizzle 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 large 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!
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Metro
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2 High Liner Frozen Lemon Pepper Seasoned Sole Fillets, Pan-Sear Selects
3-4 red-skinned or Yukon Gold potatoes cut into wedges (or thinner for classic fries)
5 tablespoons (65 ml) olive oil (or avocado oil)
1/3 cup (78 ml) crumbled goat feta cheese
3-4 cloves of garlic, finely minced
2 tablespoons (30 ml) of fresh lemon juice (or white vinegar)
Sea salt and coarse black pepper, to taste
Lemony Avocado Salad
2 large avocados, cubed
2 cups (472 ml) of sliced cherry tomatoes
1 cup (236 ml) of aragula or baby spinach
1/4 cup (60 ml) finely minced white or red onions
Sea salt and pepper, to taste
juice of 1 lime or lemon
1 jalapeño finely minced (seeds removed)
1/4 teaspoon (1,2 ml) sumac
Fish n’ Greek Fries
4
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
2
High Liner Frozen Lemon Pepper Seasoned Sole Fillets, Pan-Sear Selects
-
3-4
red-skinned or Yukon Gold potatoes cut into wedges (or thinner for classic fries)
-
5 tablespoons
(65 ml)olive oil (or avocado oil)
-
1/3 cup
(78 ml)crumbled goat feta cheese
-
3-4
cloves of garlic, finely minced
-
2 tablespoons
(30 ml)of fresh lemon juice (or white vinegar)
-
Sea salt and coarse black pepper, to taste
-
Lemony Avocado Salad
-
2
large avocados, cubed
-
2 cups
(472 ml)of sliced cherry tomatoes
-
1 cup
(236 ml)of aragula or baby spinach
-
1/4 cup
(60 ml)finely minced white or red onions
-
Sea salt and pepper, to taste
-
juice of 1 lime or lemon
-
1
jalapeño finely minced (seeds removed)
-
1/4 teaspoon
(1,2 ml)sumac
Preparation
Prepare the Lemon Pepper Fillets according to package instructions (pan-sear is preferred method).
Set 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 drizzle 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 large 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!
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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