Potato-Rosemary-Crusted Fish Fillets
From helewes 16 years ago
- 12 minutes to make
- Serves 2
This simple fish dish is quite elegant with its wonderful flavor of rosemary. It's pefect for two or if your famished eat both servings.Don't worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Read more Serve this with steamed asparagus and a large green salad with tomatoes. See less
Ingredients
- 12 ounces thick fish fillet, such as cod or halibut, cut in half shopping list
- 1 small potato, about 5 ounces shopping list
- salt and black pepper to taste shopping list
- 1/4 teaspoon dried rosemary leaves, crushed shopping list
- 1 tablespoon extra-virgin olive oil shopping list
How to make it
- Rinse the fish under cold running water and pat dry.
- Sprinkle with salt and pepper to taste.
- Peel the potato and grate on the large holes of a grater. Squeeze excess water out of potato by pressing between sheets of paper towel.
- Season the potato with salt, pepper and rosemary 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.
- 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.
pudgy47
rottman
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" It was excellent "
" It was excellent "