Instructions
Step 1: Heat your oven to 400°F. Toss cut potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes until golden and crispy, stirring halfway through.
Step 2: While fries cook, prepare the fish. Pat the fillets dry with paper towels and place on a plate.
Step 3: Mix paprika, garlic powder, black pepper, and salt in a small bowl. Rub the mixture all over both sides of the fish fillets.
Step 4: Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Once hot, carefully place the seasoned fish in the pan and cook for 4-5 minutes per side until golden brown and cooked through.
Step 5: While the fish cooks, build your salad. Combine chopped lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced onion in a bowl.
Step 6: Plate everything together, arranging the grilled fish and crispy fries on one side and the fresh salad on the other. Top the fish with fresh chopped parsley.
Step 7: Serve with your choice of ranch or garlic sauce for dipping. Enjoy immediately while everything is hot and fresh.
Storage and Reheating Tips
Store leftover fish and fries in separate airtight containers in the refrigerator for up to 2 days. The salad is best enjoyed fresh and should be eaten the same day.
To reheat, place the fish on a baking sheet and warm at 350°F for 8-10 minutes until heated through. For fries, reheat in a 400°F oven for 5-7 minutes to restore their crispiness.
You can prep the salad components in advance, but wait to assemble and dress them until just before serving to keep everything crisp and fresh.
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