Seared White Fish With Olive Relish & Lemon Mashed Potatoes

• 1 12 lbs medium yukon gold potatoes, cut into 2-inch pieces
• salt & pepper
• 2 teaspoons fresh lemon zest
• 5 tablespoons olive oil
• 1 cup fresh flat-leaf parsley, chopped
• 12 cup large pitted green olives, chopped
• 14 cup unsalted roasted almonds, chopped
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely chopped
• 14-12 teaspoon crushed red pepper flakes (optional)
• 4 pieces white fish fillets, skinless (such as cod, striped bass or halibut)

1. Place the potatoes in a large pot.
2. Add enough cold water to cover and bring to a boil.
3. Add 1 tsp salt, reduce heat, and simmer until just tender, 15 to 18 minutes.
4. Reserve 1/2 C of the cooking liquid, drain the potatoes, and return them to the pot.
5. Mash with the lemon zest, 2 tbsp oil, 1/4 tsp each salt and pepper, and 2 tbsp of the reserved cooking liquid (add more, if necessary).
6. In a medium bowl, combine the parsley, olives, almonds, lemon juice, garlic, red pepper (if using ) and 2 tbsp oil; set aside.
7. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat.
8. Season the fish with 1/4 tsp each salt and pepper, and cook until golden brown and opaque throughout, 3-4 minutes per side.
9. Serve with the mashed potatoes and relish.

gold potatoes, salt, lemon zest, olive oil, parsley, green olives, almonds, lemon juice, garlic, red pepper, white fish

Taken from www.food.com/recipe/seared-white-fish-with-olive-relish-lemon-mashed-potatoes-464525 (may not work)