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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2008

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    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
    25%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 73.7 mg
    24%
    Sodium 99.1 mg
    4%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 0.8 g
    3%
    Protein 32.6 g
    65%

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