Potato-Rosemary Crusted Fish Fillets

Recipe by Chef Kate
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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