Potato-Rosemary Crusted Fish Fillets |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
According to Dr. Andrew Weil, this simple fish dish is quite elegant with its subtle flavor of rosemary. Pair this entree with steamed asparagus and a large green salad with tomatoes for a lovely and healthy meal. Ingredients:
12 ounces cod fish fillets, halved (or halibut) |
1 potato, about 5 ounces |
salt and black pepper |
1 teaspoon fresh rosemary (or 1/4 teaspoon dried, crushed) |
1 tablespoon extra virgin olive oil |
Directions:
1. Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
2. Peel the potato and grate on the large holes of a grater.
3. Squeeze excess water out of the potato by pressing between sheets of paper towel.
4. Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
5. Heat a nonstick frying pan over medium-high heat and add olive oil.
6. Gently slide the fish into the pan and cook for 3 to 5 minutes.
7. Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.
|
|