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| Name: | Rosemary Fish | Contributor: | Angela Barkes |
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| Description: | Potato-Rosemary-Crusted Fish Fillets | Posted: | 2002-03-12 |
| Key words: | potato, fish | Category: | Main Dishes |
| ID: | 605 | Updated: | 2006-04-04 22:10:33 |
| Ingredients: | 12-oz thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 oz salt and black pepper to taste 1/4 tsp dried rosemary leaves, crushed 1 Tbsp extra-virgin olive oil |
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| Preparation: | 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. |
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| Notes: | This sounds yummy! I get a health mag which has low fat recipes. Since I went to the doctor's yesterday for shortness of breath, I may be put on a low cholesterol diet to get my ass back into shape.
--From DrWeil.com recipes 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 entre with steamed asparagus and a large green salad with tomatoes. |
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