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Fish
Garlic Butter Fish with Crushed Potatoes
Garlic-butter fish pairs moist white fish with roughly crushed potatoes that catch the lemony pan sauce. The potatoes retain small pieces rather than becoming a smooth mash. Parsley and a green vegetable keep the plate fresh against the butter.
v1.0
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use similarly thick cod or haddock fillets and check for bones. Baby potatoes should be cooked until easily pierced before crushing. Finely chop garlic so it flavours the butter evenly without large raw pieces.
Cook potatoes and the green vegetable to their own doneness. Cook fish gently to 63°C or opaque, easily flaking flesh, then finish the garlic butter without burning it. Add lemon and parsley over controlled heat.
Bitter garlic means the butter was too hot for too long. Dry fish needs earlier doneness checks next time. Wet crushed potatoes usually need better draining and a brief release of steam before butter is added.
About This Recipe
Garlic-butter fish pairs moist white fish with roughly crushed potatoes that catch the lemony pan sauce. The potatoes retain small pieces rather than becoming a smooth mash. Parsley and a green vegetable keep the plate fresh against the butter.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Frying pan
- ✓ Potato saucepan
- ✓ Colander
- ✓ Potato masher
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Cook the potatoes: Simmer baby potatoes in salted water until a knife enters easily, then drain and steam-dry for 3 minutes.
- Crush and season: Press each potato lightly so it splits, then toss with olive oil, half the butter, salt, pepper and half the parsley.
- Prepare the fish: Check for pin bones, pat the fillets dry and season both sides just before cooking.
- Pan-cook: Sear fish in a wide pan with a little olive oil for 3–4 minutes on the presentation side, turn and lower the heat.
- Baste with garlic butter: Add remaining butter and garlic; as it foams, spoon it repeatedly over the fish until the flakes just separate.
- Finish the plate: Add lemon and remaining parsley to the butter, check fish is opaque and moist, and serve over crushed potatoes with cooked greens.
Chef Notes & Tips
Add garlic only after turning the fish; this gives it time to perfume the butter without burning.
Ingredient choices: Use similarly thick cod or haddock fillets and check for bones. Baby potatoes should be cooked until easily pierced before crushing. Finely chop garlic so it flavours the butter evenly without large raw pieces.
Cooking control: Cook potatoes and the green vegetable to their own doneness. Cook fish gently to 63°C or opaque, easily flaking flesh, then finish the garlic butter without burning it. Add lemon and parsley over controlled heat.
If something goes wrong: Bitter garlic means the butter was too hot for too long. Dry fish needs earlier doneness checks next time. Wet crushed potatoes usually need better draining and a brief release of steam before butter is added.
Ingredient Substitutions
- ↔ Cod or haddock → pollock or another flaky white fish
- ↔ Baby potatoes → floury potatoes cut into even chunks
- ↔ Butter → dairy-free block butter suitable for frying
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Place fish beside or over the crushed potatoes and spoon a modest amount of garlic butter around it. Keep the green vegetable distinct on the plate.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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