Potato-Rosemary Crusted Fish Fillets

"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."
 
Potato-Rosemary Crusted Fish Fillets created by DeliciousAsItLooks
Ready In:
20mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
  • Peel the potato and grate on the large holes of a grater.
  • Squeeze excess water out of the potato by pressing between sheets of paper towel.
  • 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.
  • Heat a nonstick frying pan over medium-high heat and add olive oil.
  • Gently slide the fish into the pan and cook for 3 to 5 minutes.
  • 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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  1. DeliciousAsItLooks
    Fantastic recipe! I had a little trouble getting the potatoes to adhere to the fish, but in the end it all worked out. I served the fillets over "Green Beans and Cherry Tomatoes" recipe from this site (using mulitcolored grape tomatoes) and a dollop of tartar sauce on top. Excellent meal!
     
  2. DeliciousAsItLooks
    Potato-Rosemary Crusted Fish Fillets Created by DeliciousAsItLooks
  3. DeliciousAsItLooks
    Potato-Rosemary Crusted Fish Fillets Created by DeliciousAsItLooks
  4. DeliciousAsItLooks
    Potato-Rosemary Crusted Fish Fillets Created by DeliciousAsItLooks
  5. 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!
     

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