Pan-Seared White Fish with Cheesy Potato & Corn Medley

Pan-Seared White Fish with Cheesy Potato & Corn Medley ingredients

• 4 6oz fillets white fish fillets (cod, tilapia, or pollock)
• 1 tbsp olive oil
• 1 tbsp butter
• 0.5 count lemon (half, for juice)
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.5 lbs potatoes (Yukon gold or red), diced
• 1 cup frozen corn
• 1 cup cheddar cheese (shredded)
• 0.25 cup milk (any kind)
• 1 tbsp butter
• 2 tbsp fresh chives (chopped, for garnish)

How to make Pan-Seared White Fish with Cheesy Potato & Corn Medley

1. Wash and dice the 1.5 lbs of potatoes into 1/2-inch cubes. Place them in a medium pot and cover with cold water by about an inch. Add a generous pinch of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, or until the potatoes are fork-tender. Drain well and return the potatoes to the hot pot.
3. To the drained potatoes, add 1 tablespoon of butter, 1 cup shredded cheddar cheese, 1 cup frozen corn, and 1/4 cup milk. Stir gently until the butter and cheese are melted and the corn is heated through, creating a creamy medley. Keep warm over low heat.
4. Pat the 4 fish fillets dry very well with paper towels. In a small bowl, combine 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season both sides of the fish fillets evenly with this mixture.
5. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and sizzling, carefully place the seasoned fish fillets into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
6. Sear the fish for 3-4 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork when done. Avoid overcooking to keep it moist.
7. Remove the fish from the skillet and transfer to serving plates. Squeeze the juice from half a lemon over each fillet for a bright finish.
8. Serve the pan-seared fish immediately alongside a generous portion of the warm cheesy potato and corn medley. Garnish the medley with 2 tablespoons of fresh chopped chives, if desired.

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