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Potato Encrusted Grouper With Bruschetta and White Wine #5FIX

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“"5 Ingredient fix contest entry. Light and fresh potato and fish entree, that's looks like it took you hours to make. Use 4-6 oz portions of flaky white fish such as grouper, halibut, cobia, rock. Prepared bruschetta with garlic and capers work best. You can also use simply potato southwest hash browns for a spicer dish.”
4 Filets of fish

Ingredients Nutrition

  • 1 cup Simply Potatoes® Shredded Hash Browns
  • 4 fish fillets
  • 12 cup tomato bruschetta topping
  • 1 cup white wine
  • 2 tablespoons butter


  1. Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
  2. Preheat oven to 375 degrees.
  3. Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
  4. In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
  5. Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
  6. Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
  7. Serve with crusty bread and your favorite salad. Enjoy!

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