Potato Crusted Whitefish with Lemon Butter Sauce
Crispy, tender, and utterly indulgent, Potato Crusted Whitefish with Lemon Butter Sauce is a show-stopping dish perfect for a special occasion or an elegant weeknight treat. Fresh whitefish fillets are coated in a golden, crunchy crust made from perfectly seasoned grated potatoes, offering a delightful contrast to the soft, flaky fish underneath. The dish is elevated further with a luxurious lemon butter sauce, enriched with garlic, cream, and fresh parsley for a bright and velvety finish. This gourmet recipe, ready in just 40 minutes, combines simple ingredients like russet potatoes, fresh lemon juice, and pantry staples into restaurant-quality perfection. Serve this masterpiece with a side of steamed vegetables or mashed potatoes for an unforgettable meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces whitefish fillets
- 2 large russet potatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 1 large egg
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large garlic clove
- 2 tablespoons lemon juice
- 0.25 cup chicken or vegetable stock
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley
Instructions
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
Season the grated potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
Pat the whitefish fillets dry with paper towels. Season both sides with the remaining salt and pepper.
Lightly dust the fillets with all-purpose flour. Shake off any excess flour.
Beat the egg in a shallow bowl. Dip each fillet into the beaten egg, ensuring it is fully coated.
Press the grated potatoes onto both sides of each fillet, creating an even layer. Gently press to ensure the potatoes adhere well.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Cook the potato-crusted fillets, 2 at a time, for 4–5 minutes per side or until golden brown and the fish is cooked through. Add the remaining butter and olive oil as needed for the next batch. Transfer the cooked fillets to a plate and keep warm.
For the lemon butter sauce, finely mince the garlic clove. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice and chicken or vegetable stock. Let it simmer for 2–3 minutes to reduce slightly.
Whisk in the heavy cream and cook for an additional 1–2 minutes until the sauce thickens slightly.
Remove the sauce from heat and stir in the fresh parsley.
Serve the potato-crusted whitefish fillets drizzled with the warm lemon butter sauce. Enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
