Potato-Rosemary-Crusted Fish Fillets2 Servings
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 entrée with steamed asparagus and a large green salad with tomatoes.
Ingredients:
12 ounces thick fish fillet, such as cod or halibut, cut in half 1 small potato, about 5 ounces Salt and black pepper to taste 1/4 teaspoon dried rosemary leaves, crushed 1 tablespoon extra-virgin olive oil
Instructions:
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 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.
2. Peel the potato and grate on the large holes of a grater. Squeeze excess water out of 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.
Nutritional Information:
Per serving:307 calories12 g total fat (2 g sat)13 mg cholesterol13 g carbohydrate34 g protein1 g fiber150 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Per serving:307 calories12 g total fat (2 g sat)13 mg cholesterol13 g carbohydrate34 g protein1 g fiber150 mg sodium
- Recipe reprinted with permission of DrWeil.com.
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