Potato Rosemary Crusted Fish Fillets
Elevate your dinner table with these irresistible Potato Rosemary Crusted Fish Fillets, a dish that combines flaky white fish like cod, haddock, or tilapia with a golden, crispy crust of shredded Yukon Gold potato and fragrant fresh rosemary. This recipe strikes the perfect balance between comfort food and culinary flair, featuring a unique potato-crusting technique that adds both texture and flavor. Seasoned with subtle hints of salt and pepper and pan-fried to perfection in olive oil, these fillets deliver a beautifully crisp exterior and tender interior. With just 15 minutes of prep time and 15 minutes to cook, this quick yet impressive dish is ideal for weeknight dinners or special occasions. Serve alongside a fresh salad or steamed vegetables for a flavorful, wholesome meal that's sure to impress family and guests alike!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, haddock, or tilapia)
- 1 piece Yukon Gold potato (medium-sized, peeled)
- 1 teaspoon Fresh rosemary
- 4 tablespoons All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 large Egg
- 3 tablespoons Olive oil
Instructions
Pat the fish fillets dry with a paper towel and season both sides with a pinch of salt and black pepper.
Using a box grater, grate the peeled potato into thin shreds. Place the grated potato on a clean kitchen towel and squeeze out any excess moisture.
Finely chop the fresh rosemary and mix it with the grated potato in a medium bowl.
On a plate, spread the all-purpose flour and season it with a pinch of salt and pepper.
In a small bowl, whisk the egg until well beaten.
Dip one fish fillet into the seasoned flour, ensuring it is coated evenly. Shake off the excess flour.
Next, dip the floured fish into the beaten egg, allowing any excess to drip off.
Finally, press the fish into the grated potato and rosemary mixture, ensuring both sides are well coated. Repeat for all fillets.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, place the potato-crusted fish fillets into the skillet. Cook for 4-5 minutes on each side, or until the potato crust is golden brown and the fish is cooked through (internal temperature of 145°F/63°C).
Remove the fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately with a fresh salad, steamed vegetables, or your choice of side dish. Enjoy!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.4 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1932 mg | 41% | |
*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.
