Potato Rosemary Crusted Fish Fillets Recipes

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POTATO-ROSEMARY CRUSTED FISH FILLETS



Potato-Rosemary Crusted Fish Fillets image

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.

Provided by Chef Kate

Categories     Halibut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

12 ounces cod fish fillets, halved (or halibut)
1 potato, about 5 ounces
salt and black pepper
1 teaspoon fresh rosemary (or 1/4 teaspoon dried, crushed)
1 tablespoon extra virgin olive oil

Steps:

  • 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.

Nutrition Facts : Calories 282.7, Fat 8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 99.2, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 32.7

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC



Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories     Fish     Garlic     Herb     Potato     Bake     Rosemary     Healthy

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

  • 1. Turn on the oven to 400°F.
  • 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
  • 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
  • 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
  • 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL



Tilapia with Purple Potato Crust and Chive Rosemary Oil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 (4- to 6-ounce) tilapia fillets
8 to 12 ounces purple potatoes, peeled and very thinly sliced
1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
2 tablespoons olive oil
2 tablespoons butter
1/2 cup extra-virgin olive oil
1/3 cup minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
  • Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
  • Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
  • To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

POTATO-CRUSTED COD



Potato-Crusted Cod image

Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.

Provided by Brigitte

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 9

2 (4 ounce) cod fillets
salt to taste
1 tablespoon vegetable oil
4 potatoes, grated
2 shallots, grated
1 egg
1 tablespoon chopped fresh parsley
1 pinch ground nutmeg
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
  • Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
  • Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g

ROASTED HALIBUT AND POTATOES WITH ROSEMARY



Roasted Halibut and Potatoes With Rosemary image

This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.

Provided by David Tanis

Categories     lunch, weekday, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds fingerling potatoes
Kosher salt
Extra-virgin olive oil
4 (6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
Black pepper
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus 1/2 teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
1/2 teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
1/2 teaspoon grated lemon zest
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
  • Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
  • Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
  • As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
  • When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
  • Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram

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