Lemon Butter Haddock over Mashed Potatoes

Lemon Butter Haddock over Mashed Potatoes

Servings 2

Ingredients
  

Haddock

  • ½ lb. wild-caught Haddock
  • 1 Tbsp. lemon
  • 2 Tbsp. grass-fed butter Kerry Gold
  • ¼ tsp. garlic powder
  • ¼ tsp. parsley
  • Salt and pepper to taste
  • 1 medium carrot shredded
  • Green onions chopped (for garnish)

Mashed Potatoes

  • 2 medium organic potatoes
  • 2 Tbsp. grass-fed butter Kerry Gold
  • Salt and pepper

Instructions
 

  • Chop potatoes in half (this cooks them faster). Place in in small to medium sauce pan with enough water to cover top of potatoes. Place on high heat, bring to a boil, and let boil for 5-10 minutes. Add salt and pepper to water.
  • While potatoes are cooking: Shred carrots. Set aside. Place fish on cutting board to season, add salt and pepper, garlic pepper, lemon juice, and parsley. Do this to both side.
  • Heat skillet to medium heat, add butter, once heated place fish fillet in skillet, cook on medium for 2 minutes on both sides, then again for 1-2 minutes on each side. Add an extra squirt of lemon juice while cooking.
  • Remove potatoes into medium sized mixing bowl, add butter, mash and whisk the potatoes. Add salt and pepper to taste.
  • Place mashed potatoes on your plate and place the fish fillet directly on top of the potatoes, add your shredded carrots. Serve warm. Enjoy!
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