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."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Chef 477627 photo by Chef 477627
photo by Thorsten photo by Thorsten
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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Reviews

  1. 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. 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!
     
  3. This was pretty good. I didn't pull up the recipe before making it, so I used thyme instead of Rosemary and omitted Salt. I think I used a bit too much oil also as it was quite greasy and only a bit crispy, but that's my own fault. I will likely try it again, it did taste good regardless of my mistakes and it was easy to throw together. You do need to make sure you use high heat.
     
  4. This is a nice recipe, and very easy to prepare, however, cooking over medium-high heat actually ruined the dish, I felt that the potatoes became quite oily. I wish I had of followed the advice from some of the other reviewers who recommended cooking in very very hot oil. I will definately try this recipe again, because I like the concept, however, I think in order to get a crisp coating, that isn't oily, it definately needs to be cooked at a very high heat. Thanks Chef Kate for a interesting recipe.
     
  5. A meal to impress!!! But only after you get the hang of it. 1. DO NOT OVER DO THE CRUST. I put too thick a crust and this just DID NOT WORK. 2.Make sure your oil is VERY VERY VERY VERY hot before putting the fish in the pan. If it's not hot enough the potato won't brown and will fall apart in an oily mess. 3. If there is left over potato, it's worth adding an egg and some flour and making some latkes (potato pancakes). Fry them up same as the fish...just without the fish. 4. When the fish shrinks up (YOU WILL NOTICE IT!!!) it's done. I added a full sprig of rosemary and two potatos. Since I LOVE rosemary this packed a delicious punch. Really beautiful to look at. Like a big potato pancake filled with fish. I used pollack. It's about a 4.5 star recipe!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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