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 entrée with steamed asparagus and a large green salad with tomatoes.
Makes 2 servings
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
Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.
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. Season the potato with salt, pepper and rosemary 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. 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.
B-man
