Sauteed Whitefish Recipe

Prepare the Fish

Rinse the whitefish fillets under cold water and pat dry with paper towels. Season both sides of the fish with salt and black pepper.

Dredge in Flour

Place the all-purpose flour in a shallow dish. Dredge each fillet in the flour, making sure to coat thoroughly. Shake off the excess flour.

Heat the Oil

In a large skillet, heat the olive oil over medium heat until hot.

Sauté the Fish

Carefully place the dredged whitefish fillets in the skillet. Sauté for about 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove from the skillet and keep warm.

Chop the Vegetables

Slice the zucchini, bell pepper, and carrot into thin strips. Mince the garlic cloves.

Sauté the Vegetables

In the same skillet, add the butter and melt over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the sliced vegetables and sauté for 5-7 minutes until tender.

Boil or Mash Potatoes

If using potatoes, peel and cut them into quarters. Boil in salted water until fork-tender, about 15-20 minutes. Drain and serve as is or mash with butter and seasoning.

Cook Pasta (optional)

If using pasta, cook according to package instructions until al dente. Drain and toss with a little olive oil and salt.

Plate the Dish

On each plate, serve a portion of sautéed whitefish alongside the sautéed vegetables. Add the choice of potatoes or pasta on the side.