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    You are in: Home / Recipes / Potato-Rosemary Crusted Fish Fillets Recipe
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    Potato-Rosemary Crusted Fish Fillets

    Potato-Rosemary Crusted Fish Fillets. Photo by Thorsten

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef Kate's Note:

    According to Dr. Andrew Weil, this simple fish dish is quite elegant with its subtle flavor of rosemary. Pair this entree with steamed asparagus and a large green salad with tomatoes for a lovely and healthy meal.

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    Units: US | Metric


    1. 1
      Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
    2. 2
      Peel the potato and grate on the large holes of a grater.
    3. 3
      Squeeze excess water out of the potato by pressing between sheets of paper towel.
    4. 4
      Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
    5. 5
      Heat a nonstick frying pan over medium-high heat and add olive oil.
    6. 6
      Gently slide the fish into the pan and cook for 3 to 5 minutes.
    7. 7
      Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

    Ratings & Reviews:

    • on October 06, 2010


      I thought this was fantastic, and not too difficult to make (although not as quick as everyone else has said). I used fresh caught speckled trout, which I thought worked well. If you're serving to kids, you might want to leave out the rosemary - my kids did not like it as much as I did. I soaked the grated potatoes in salt water for awhile to help draw out the starch and water, then drained them and poured them out on paper towels to dry. I added some grated onion (also drained on paper towels) and minced garlic to the crust for flavor. It came out perfect!

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    • on March 10, 2008


      This was pretty good. I didn't pull up the recipe before making it, so I used thyme instead of Rosemary and omitted Salt. I think I used a bit too much oil also as it was quite greasy and only a bit crispy, but that's my own fault. I will likely try it again, it did taste good regardless of my mistakes and it was easy to throw together. You do need to make sure you use high heat.

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    • on January 07, 2008


      This is a nice recipe, and very easy to prepare, however, cooking over medium-high heat actually ruined the dish, I felt that the potatoes became quite oily. I wish I had of followed the advice from some of the other reviewers who recommended cooking in very very hot oil. I will definately try this recipe again, because I like the concept, however, I think in order to get a crisp coating, that isn't oily, it definately needs to be cooked at a very high heat. Thanks Chef Kate for a interesting recipe.

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    Read All Reviews (8)


    Nutritional Facts for Potato-Rosemary Crusted Fish Fillets

    Serving Size: 1 (289 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 282.7
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 1.1 g
    Cholesterol 73.7 mg
    Sodium 99.1 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 2.3 g
    Sugars 0.8 g
    Protein 32.6 g

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