Potato-Rosemary Crusted Fish Fillets

READY IN: 20mins
Recipe by Chef Kate

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.

Top Review by tarrajohnson

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!

Ingredients Nutrition


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

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