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. Show more

Ready In: 20 mins

Serves: 2




  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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