In the past, I haven't really made a lot of fish at home. We've lived in a few apartments and for some reason I always feel like it stinks up the whole place, so I'd save it for nights when we planned to grill outside (or I'd just order a seafood dish at a restaurant and not have to clean up at all!). While I was writing my cookbook, the fish chapter seemed like it was going to be the hardest for me--but after a bit of experimenting I learned that preparing fish at home is actually super easy and quick.
I'm excited to welcome Bumble Bee to the blog once again--I always love it when they ask me to cook for them. This time I tried out their new Bumble Bee SuperFresh® product--they sent me the Tilapia with Lemon, Pepper, and Herbs and it was so easy to prepare that I whipped up a green bean and potato side dish to compliment it.
Green Bean Potato Salad with Garlic-Lemon Butter
- 1 pound of fingerling potatoes, washed and sliced in half
- 10-12 ounces of green beans, cut into halves or thirds (depending on the size)
- 3-4 tablespoons of butter
- Zest and juice of half a lemon
- 2 cloves of garlic, minced or sliced thinly
- Salt and pepper, to taste
- Cook the potatoes in boiling water for about 10 minutes, or until they're fork-tender. Steam or boil the green beans just until they turn bright green but still have some snap to them, about 4-5 minutes. Drain both and add to a large bowl.
- In a small bowl or saucepan, melt butter and mix with garlic and lemon zest. Give it a stir and add the lemon juice. Stir to combine and then drizzle over the green bean and potato mixture. Toss to combine and season with salt and pepper.
A couple of messages from Bumble Bee:
This is a super easy dinner you can make with minimal dishes, which I always love. The fish only takes 18 minutes, so you can preheat the oven while you prep the veggies and then cook everything at the same time. Talk about 30 minutes or less! I've been eating the leftover green bean and potato salad all week, reheated slightly with a generous grating of fresh parmesan. Delicious.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.