Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and Season

Drain potatoes well and return to the warm pot for 1–2 minutes to dry. Add 2 tbsp butter and 1/2 cup warm milk. Mash with a potato masher until smooth but still slightly textured. Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm covered.

Salsa de Mantequilla con Ajo y Alcaparras (Capers Garlic Butter Sauce)

Make Sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add the minced garlic and gently cook 30–45 seconds until fragrant but not browned. Add the rinsed capers and cook 1 minute. Remove from heat and stir in 1 tbsp lemon juice, 1/2 tsp lemon zest, 1 tbsp chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Keep the sauce warm (very low heat) until plating.

Sautéed Vegetables

Prepare Vegetables

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add sliced shallot and sauté 1 minute until translucent. Add sliced garlic and cook 20–30 seconds.

Cook Vegetables

Add carrots and green beans first, sauté 2–3 minutes until they begin to soften. Add zucchini and yellow pepper and continue to sauté 3–4 minutes until vegetables are tender-crisp. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp chopped parsley. Transfer to a warm plate and keep warm.

Pescado

Season and Dust

Pat fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each fillet with 1/4 cup all-purpose flour, shaking off excess.

Pan-Sear Fish

Heat 2 tbsp olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the fillets skin-side down if skin is on, or presentation-side down. Cook without moving until a golden crust forms, about 3–4 minutes depending on thickness. Flip and cook the other side 2–3 minutes until just cooked through (internal temperature about 135–140°F / 57–60°C) and opaque. Remove to a plate and rest 1–2 minutes.

Finish with Sauce

Return the skillet to low heat and add the warm caper garlic butter sauce (or spoon it over the fillets). Spoon sauce over each fillet to glaze, and finish with a drizzle of 1 tsp extra-virgin olive oil and a sprinkle of chopped parsley or microgreens.

Plating and Service

Divide the mashed potatoes among 4 warm plates, spoon the sautéed vegetables alongside, and place one seared fish fillet on top or beside the potatoes. Spoon additional caper garlic butter sauce over the fish and around the plate. Garnish with lemon wedges and microgreens or parsley. Serve immediately.