Recipe: Sheet Pan Lemon Herb Fish Fillets With Crispy Potatoes
Ingredients
- 1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (roughly 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1 1/2 inches thick)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 lemon, thinly sliced
- 8 sprigs fresh thyme
- 2 tablespoons capers, drained
Instructions
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