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.
Provided by Chef Kate
Categories Halibut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
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
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.
LEMON & ROSEMARY CRUSTED FISH FILLETS
Use up leftover bread in this crispy topping to liven up white fish
Provided by Good Food team
Categories Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
- Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.
Nutrition Facts : Calories 184 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 26 grams protein, Sodium 0.51 milligram of sodium
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