Directions

1. 1

   Scrub the Yukon gold potatoes and cut them into evenly sized chunks. Place in a large pot of cold water, add a pinch of kosher salt, and bring to a boil. Simmer for 12–15 minutes until the potatoes are very tender and easily pierced with a fork.

2. 2

   While the potatoes cook, prepare the olive relish. Finely chop the fresh flat-leaf parsley, pitted green olives, and roasted almonds. Mince the small garlic clove.

3. 3

   In a small bowl, combine the chopped parsley, olives, almonds, minced garlic, fresh lemon juice, and ½ to 1 tablespoon of olive oil. Season with a pinch of kosher salt, black pepper, and crushed red pepper if desired. Set aside.

4. 4

   Pat the white fish fillets dry with paper towels and season both sides generously with kosher salt and fresh black pepper.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the fish fillets in the pan. Sear for 4–5 minutes on the first side without moving them, until golden and crispy. Gently flip and cook the other side for 3–4 minutes until the fish is opaque throughout and flakes easily when tested with a fork, reaching an internal temperature of 145°F (63°C).

6. 6

   When the potatoes are tender, drain them well. Return to the pot and mash until smooth. Fold in 2 tablespoons of olive oil, the fresh lemon zest, and a pinch each of kosher salt and black pepper. Taste and adjust seasoning as needed.

7. 7

   Divide the lemon mashed potatoes among four serving plates. Top each portion with a seared white fish fillet and spoon the olive relish generously over each fillet. Serve immediately.