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Stir-Fried Fish and Herbed Potatoes

A vibrant one-pan dish featuring tender fish and seasoned potatoes, perfect for a quick weeknight meal.

One-pan
Prep 20m · Cook 30m · Total 50m
9 ingredients

This dish reflects the historical significance of common meals shared during times of political change. Just as communities come together to address pressing issues, this recipe unites seasonal ingredients from Belgium's autumn harvest to create comfort and nourishment. The use of stir-frying pays homage to the adaptability of cooking techniques across cultures, showcasing how simple ingredients can evolve into something extraordinary. Inspired by the discussions around governance and peace, this meal symbolizes the importance of unity and collaboration in both the kitchen and the world.

Instructions

  1. Peel and cube the potatoes into 1.5 cm pieces. Boil them in salted water for about 10 minutes until just tender, then drain and set aside.
  2. In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  3. Add the boiled potatoes to the skillet, stirring to coat with the oil and garlic. Cook for about 5 minutes until they start to get golden.
  4. Add the sliced bell pepper and zucchini to the skillet. Season with salt and black pepper. Stir-fry for an additional 5-7 minutes until the vegetables are tender.
  5. Push the vegetables to one side of the skillet and add the fish fillets. Drizzle with the remaining olive oil and cook for about 3-4 minutes on each side, until the fish is cooked through and flakes easily.
  6. Garnish the dish with chopped parsley before serving, and enjoy your hearty one-pan meal.