Greek Lemon Fish with Crispy Potatoes
- 30 mintotal time
- $2.86£2.03a serving
- 378371calories
- 2726 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Lemon, garlic and oregano white fish and crisp potatoes from the air fryer, with a tomato and cucumber salad.
Ingredients
Serves 4.
- 1.25 lb russet potatoes, cut into small cubes
- 1 lemon
- 1 garlic clove
- 1 lb frozen white fish fillets (cod, pollock or tilapia), 4 fillets, thawed overnight in the fridge
- 3 tomatoes
- 1 cucumber
- ¼ red onion
- 4 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- salt, to taste
- black pepper, to taste
Contains: fish. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Toss the potatoes with 1 tablespoon of the olive oil, half the dried oregano, the garlic powder and a good pinch of salt. Air-fry for 14–15 minutes, shaking twice, until golden and crisp, then tip into a warm dish.
- Meanwhile, mix 2 tablespoons of the oil with the zest and juice of half the lemon, the garlic, finely grated, the rest of the oregano and a pinch of salt and black pepper. Pat the fish dry and brush with this mixture. Wash your hands after handling the raw fish.
- Using a fish slice, air-fry the fish in a single layer for 8 minutes, until opaque and the flesh flakes easily (145°F).
- While the fish cooks, use a clean board and knife to chop the tomato and cucumber, thinly slice the red onion and toss with the rest of the oil and a pinch of salt.
- Wash the fish slice before using it to serve. Serve the fish with the potatoes, the salad and the rest of the lemon in wedges.
Leftovers: Best eaten fresh; leftover fish keeps in the fridge for 1 day. Reheat until piping hot.
Ingredients
Serves 4.
- 600 g white potatoes, cut into small cubes
- 1 lemon
- 1 garlic clove
- 500 g frozen white fish fillets (cod, pollock or basa), 4 fillets, thawed overnight in the fridge
- 3 tomatoes
- 1 cucumber
- ¼ red onion
- 4 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic granules
- salt, to taste
- black pepper, to taste
Contains: fish. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 200°C. Toss the potatoes with 1 tablespoon of the olive oil, half the dried oregano, the garlic granules and a good pinch of salt. Air-fry for 14–15 minutes, shaking twice, until golden and crisp, then tip into a warm dish.
- Meanwhile, mix 2 tablespoons of the oil with the zest and juice of half the lemon, the garlic, finely grated, the rest of the oregano and a pinch of salt and black pepper. Pat the fish dry and brush with this mixture. Wash your hands after handling the raw fish.
- Using a fish slice, air-fry the fish in a single layer for 8 minutes, until opaque and the flesh flakes easily (63°C).
- While the fish cooks, use a clean board and knife to chop the tomato and cucumber, thinly slice the red onion and toss with the rest of the oil and a pinch of salt.
- Wash the fish slice before using it to serve. Serve the fish with the potatoes, the salad and the rest of the lemon in wedges.
Leftovers: Best eaten fresh; leftover fish keeps in the fridge for 1 day. Reheat until piping hot.
Nutrition per serving
| Calories | 378 |
|---|---|
| Protein | 27 g |
| Carbohydrate | 36 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 84 mg |
| Calories | 371 |
|---|---|
| Protein | 26 g |
| Carbohydrate | 35 g |
| Fat | 15 g |
| Fibre | 5 g |
| Sodium | 122 mg |
Worked out from the ingredients, 482 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.86 a serving in the US (range $2.19–$3.79) and £2.03 in the UK (range £1.55–£2.68). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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