Pan-Seared White Fish with Roasted Potatoes and Carrots

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C).
2. 2

   In a large bowl, combine the quartered potatoes and 1-inch carrot pieces. Drizzle with 2 tablespoons of olive oil. Sprinkle with dried thyme, 1/4 teaspoon of garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
3. 3

   Spread the seasoned potatoes and carrots in a single layer on a large baking sheet (use two if necessary to avoid overcrowding). Roast for 25-30 minutes, or until fork-tender and lightly browned, stirring halfway through.
4. 4

   While the vegetables roast, pat the fish fillets completely dry with paper towels. Season both sides of the fish with the remaining 1/4 teaspoon garlic powder, onion powder, salt, and pepper.
5. 5

   Heat a large non-stick or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering, carefully place the fish fillets into the hot pan.
6. 6

   Sear the fish for 3-4 minutes on the first side until a golden-brown crust forms. Gently flip the fillets. Add the unsalted butter to the pan. Cook for another 3-5 minutes, basting with the melted butter, until the fish is cooked through and flakes easily with a fork.
7. 7

   Serve the pan-seared fish immediately alongside the roasted potatoes and carrots. Garnish with a squeeze of fresh lemon juice and chopped parsley, if desired.