|Name:||Rosemary Fish||Contributor:||Angela Barkes|
|Description:||Potato-Rosemary-Crusted Fish Fillets||Posted:||2002-03-12|
|Key words:||potato, fish||Category:||Main Dishes|
|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
|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.
|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.