Potato-Rosemary Crusted Fish Fillets
This simple fish dish is quite elegant with its subtle flavor of
rosemary. Don’t worry about a few shreds of potato that remain
in the skillet. Serve them over the fish. Pair this entree with
steamed asparagus and a large green salad with tomatoes.
12 oz thick fish filet, such as cod or halibut, cut in half
1 small potato, about 5 oz
Salt and black pepper to taste
1/4 tsp dried rosemary leaves, crushed
1 Tbsp extra-virgin olive oil
1. Rinse the fish under cold running water and pat dry. Sprinkle
with salt and pepper to taste.
2. 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.
3. Season the potato with salt, pepper and rosemary and press
it around the fish.
4. Heat a nonstick frying pan over medium-high heat and add olive oil.
Gently slide the fish into the pan. 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.
Serves 2
Nutrients Per Serving
Calories: 307.0
Protein: 34.1 grams
Fat: 12.5 grams
Saturated Fat: 2.0 grams
Monounsat Fat: 7.3 grams
Polyunsat Fat: 2.3 grams
Carbohydrate: 13.3 grams
Fiber: 1.2 grams
Cholesterol: 67.3 mg
Vitamin A: 284.4 IU
Vitamin E: 2.0 mg/IU
Vitamin C: 20.9 mg
Calcium: 20.1 mg
Magnesium: 59.1 mg
DrWeil.com