Fish Fillet with Shrimp & Mashed Potatoes

This dish combines flaky, pan-seared fish with succulent shrimp served over a bed of creamy mashed potatoes. Finished with a buttery sauce, it’s a restaurant-quality plate that you can create at home with ease.

Why You’ll Love This Recipe

This elegant seafood combination delivers layers of flavor and satisfying textures. The fish is tender and flaky, the shrimp perfectly cooked, and the mashed potatoes creamy and rich. It’s a versatile dish suitable for dinner parties or weeknight meals when you want to impress without much complexity.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• White fish fillets (e.g. cod, halibut, or sea bass)
• Shrimp, peeled and deveined
• Potatoes
• Butter
• Garlic
• Heavy cream or milk
• Salt and pepper
• Olive oil
• Paprika or smoked chili (optional)
• Fresh herbs for garnish

directions

1. Boil peeled potatoes until fork tender. Drain and mash with butter, cream, salt, and pepper. Set aside.
2. Season fish fillets with salt, pepper, and optional paprika.
3. Heat oil in a skillet and sear fish for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
4. In the same pan, sauté shrimp with minced garlic and a touch of butter until pink and firm (about 2–3 minutes).
5. To serve, plate a scoop of mashed potatoes, top with the fish fillet, and arrange shrimp over it.
6. Drizzle with pan juices or an optional lemon butter sauce and garnish with herbs.

Servings and timing

Serves 2 to 3. Preparation time: 15 minutes. Cooking time: 20 minutes. Total: 35 minutes.

Variations

• Cajun Style: Add Cajun seasoning to the fish and shrimp.
• Garlic Cream Sauce: Create a sauce with cream, garlic, and lemon juice.
• Vegan Version: Substitute fish and shrimp with grilled tofu or eggplant.
• Add Vegetables: Include steamed broccoli or sautéed spinach.

storage/reheating

Storage: Store leftovers in the refrigerator for up to 2 days.

Reheating: Reheat in a pan over low heat or in the microwave. Do not overheat shrimp to avoid toughness.

FAQs

What fish is best for this recipe?

White, flaky fish like cod, halibut, or sea bass work well.

Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

Is this dish gluten-free?

Yes, if all ingredients used are gluten-free.

Can I use sweet potatoes?

Absolutely, for a richer, sweeter mash.

What herbs go well?

Parsley, dill, or chives are excellent choices.

Can I bake the fish instead?

Yes, bake at 400°F (200°C) for 12–15 minutes.

Can I prepare it ahead?

You can prepare the mashed potatoes in advance.

What wine pairs well?

A crisp white wine like Sauvignon Blanc is ideal.

Is this spicy?

Not unless you add spice—season to your preference.

Can I serve it with a sauce?

Yes, lemon-butter or garlic cream sauce works beautifully.

Conclusion

Fish Fillet with Shrimp & Mashed Potatoes is a refined, comforting dish full of fresh flavors. It’s simple to prepare, beautifully plated, and perfect for a special dinner that doesn’t require hours in the kitchen.

Fish Fillet with Shrimp & Mashed Potatoes

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Fish Fillet with Shrimp & Mashed Potatoes is a refined seafood dish featuring tender white fish, buttery shrimp, and creamy mashed potatoes, finished with a savory pan sauce and herbs.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Pan-Searing
• Cuisine: Continental
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 white fish fillets (cod, halibut, or sea bass)
• 8–10 medium shrimp, peeled and deveined
• 3–4 medium potatoes, peeled and cubed
• 3 tablespoons butter (divided)
• 1/4 cup heavy cream or milk
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 teaspoon paprika or smoked chili (optional)
• Fresh herbs (parsley, dill, or chives) for garnish

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Instructions

1. Boil peeled potatoes in salted water until fork tender (about 15 minutes). Drain, then mash with 2 tablespoons butter, cream, salt, and pepper. Set aside.
2. Season fish fillets with salt, pepper, and paprika (if using).
3. Heat olive oil in a skillet over medium heat. Sear fish fillets for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
4. In the same skillet, melt 1 tablespoon butter and add minced garlic. Sauté briefly, then add shrimp and cook for 2–3 minutes, until pink and firm.
5. To serve, plate mashed potatoes, top with a fish fillet, and arrange shrimp on top.
6. Drizzle with pan juices or an optional lemon butter sauce. Garnish with fresh herbs and serve warm.

Notes

• Use a fish spatula to prevent the fillet from breaking apart.
• Don’t overcook shrimp—they cook quickly and become rubbery if overdone.
• Mashed potatoes can be made ahead and reheated gently.
• Add a squeeze of lemon juice for brightness before serving.
• For extra flavor, deglaze the pan with a splash of white wine after cooking the shrimp.

Nutrition

• Serving Size: 1 plate
• Calories: 420
• Sugar: 2g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 145mg