Pan-Fried White Fish with Thyme Roasted Carrots

Pan-fried fish with carrots

If you love fish, but the idea of cooking it yourself intimidates you, then try this recipe. It is totally foolproof. (And the pickiest eaters will love it! So basic and yet so delicious!)

Pan-fried fish with carrots

Pan-Fried White Fish with Thyme Roasted Carrots

Course: Main Course
Servings: 4
Calories: 326kcal
The most approachable fish recipe this side of freezer fishsticks. Pair with roasted baby carrots for a dinner you could make with one hand tied behind your back.
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Ingredients

Roasted Carrots

  • 1 lb baby carrots
  • 1 tbsp olive oil
  • tsp salt
  • ½ tsp pepper
  • 4 sprigs thyme or 1/2 tsp dried thyme

Fish

  • 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp pepper
  • 4 sprigs thyme or 1/2 tsp dried thyme
  • 1 tbsp olive oil
  • 4 fillets tilapia

Instructions

  • Preheat the oven to 400°F. Toss carrots in olive oil, salt, and pepper. Place carrots on a baking sheet in one layer, sprinkle with thyme, and roast in the oven for 20 minutes.
  • In a shallow bowl, stir together all the dredge ingredients (everything but the fish and olive oil). Heat the oil in a large skillet over medium heat. Evenly dredge the fish fillets.
  • Add the filets to the pan and cook for 2-3 minutes on each side, or until the fish flakes easily when pressed with the back of a fork. Remove the fillets from the pan. Toss the carrots, season to taste, and serve.

Notes

  • Fish is best with a squeeze of fresh lemon, but I always forget to buy one. If that’s you too, go ahead and give it a light spritz from your bottled lemon juice once plated. I won’t tell anyone.
  • This dish is so yummy with fresh thyme, but any package will give you a LOT more than 8 sprigs. If you don’t have other plans for the fresh thyme, go ahead with dried. (And/or try whatever herbs you do have on hand!)
 

GLUTEN-FREE

  • Try your favorite gluten-free flour or maybe just skip it? More sauteed than pan-friend then, but still delicious.
 

VEGGIE LOVERS

  • No such thing as too many roasted veggies. Load up on all your favs, doubling the olive oil and spices as necessary.

Nutrition

Calories: 326kcal | Carbohydrates: 22g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 1777mg | Potassium: 799mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15856IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg
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