Lemon Butter Haddock over Mashed Potatoes
Lemon Butter Haddock over Mashed Potatoes
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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