There’s something deeply satisfying about a crunchy crust paired with soft, warm vegetables. Baked Fish with Potato Salad and Lemon became one of our favorite combinations on a day when we wanted something simple yet rich in flavor. We had a white fish fillet, some leftover boiled potatoes, and a fresh lemon on the table. Instead of frying, we coated the fish in breadcrumbs and baked it until crisp. For the salad, we mixed the potatoes with a bit of red onion, chopped parsley, and lemon juice. That one plate offered crunch, brightness, and comfort—all at once.
Why Choose Baked Fish with Potato Salad and Lemon
This recipe works because it brings together different textures without any heavy sauces or complicated steps. Baked Fish with Potato Salad and Lemon gives you a golden crust, soft fish inside, and a refreshing potato side. The lemon brings it all together. It’s ideal when you want something clean and filling. The ingredients are easy to find, and the preparation is straightforward. We like how each element carries its own taste but still complements the others. This dish reminds us that you don’t need too much to enjoy a satisfying meal—just a bit of attention to flavor and balance.
Ingredients for Baked Fish with Potato Salad and Lemon
- 1 white fish fillet (about 180–200g)
- 1/2 cup breadcrumbs
- 1 egg, beaten
- Salt to taste
- A pinch of pepper
- Olive oil for brushing
- 3 medium potatoes, peeled and boiled
- 1/4 red onion, thinly sliced
- 1 small green bell pepper, chopped
- A handful of fresh parsley, chopped
- Juice of half a lemon
- 1 lemon wedge for serving
We keep the fish preparation simple—just a breadcrumb coating with a bit of seasoning. The potato salad takes shape from pantry basics. The lemon and parsley give it that final lift. Every ingredient adds something to the plate.
How to Prepare Baked Fish with Potato Salad and Lemon
Preheat your oven to 200°C. Pat the fish fillet dry with a paper towel. Dip it into the beaten egg, then press it into the breadcrumbs until evenly coated. Place on a baking tray lined with parchment paper. Drizzle or brush lightly with olive oil. Bake for 20–25 minutes, flipping once halfway through, until the crust is golden and the fish is cooked through.
While the fish is in the oven, cut the boiled potatoes into bite-sized chunks. Place them in a bowl and add the red onion slices, chopped green pepper, and chopped parsley. Drizzle with olive oil, season with salt, and pour in the lemon juice. Toss gently and let it sit while the fish finishes baking. This allows the flavors to blend naturally.
Serving Suggestions
We like serving this dish warm, right off the tray. Place the baked fish fillet on one side of the plate. Spoon the potato salad on the other side. Add a lemon wedge for squeezing and sprinkle chopped parsley on top. The contrast between the crispy fish and the fresh salad is satisfying from the first bite to the last. If you want to make it a full meal, you can add a slice of crusty bread on the side. But honestly, this plate stands strong on its own.
What Makes Baked Fish with Potato Salad and Lemon Special?
This is a recipe that reminds us why simple meals often taste the best. The baked fish gets its golden crunch without needing to fry. The salad feels bright and familiar. The red onion and lemon juice give a bit of edge, while the parsley freshens it all up. We came up with this dish from what we had available, not from a book. That makes it personal. Every time we make it again, it feels fresh, adaptable, and true to our taste. It’s a meal that feels like home—without trying too hard.
Variations and Other Combinations to Try
You can explore many versions of this dish. Try using cornflakes or crushed crackers instead of breadcrumbs for a different texture. If you prefer spicier flavors, add a pinch of paprika or garlic powder to the crumbs. For the salad, swap green pepper for celery or cucumber for more crunch. You can even add a spoonful of Dijon mustard to the lemon dressing for depth. If you like herbs, dill or chives work beautifully in place of parsley. We’ve also tried this dish with sweet potatoes, which adds an unexpected twist. It’s a recipe you can shape to match your own preferences.
Final Thoughts on Baked Fish with Potato Salad and Lemon
Baked Fish with Potato Salad and Lemon is one of those dishes that gives more than it promises. It’s easy, affordable, and quick—but full of character. From the first crisp bite of fish to the tang of lemony potatoes, everything on the plate speaks of good food made with care. It’s a meal that fits weeknight dinners just as well as relaxed lunches. If this kind of simple, flavorful cooking speaks to you, take a look at our other creations under Fish Recipe Options. You might just find your next favorite right there.
Explore more delicious and creative fish ideas in the suggestions below.