Potato-Crusted Halibut – a delicious recipe with egg yolks, salt, all-natural, thyme, olive oil, lemon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
preparation time: 10 minutes
2
cooking time: 4 to 5 minutes
3
Beat egg yolks with salt and pepper in a pie pan.
4
Combine potato flakes with thyme, and spread out on a plate.
5
Season fillets with salt and pepper on one side only, dip that side into yolks (don't let any egg drip to the other side) fillets aside, crust side down.
6
Pour olive oil into a large saute pan, arrange fillets crust side down. No need to preheat pan just place pan over medium-high heat for 3 minutes. Crust should now be golden brown, if not raise heat, and keep cooking until they are golden brown. Add lemon juice into pan, and swirl to loosen crust remaining crust (this will be used as sauce).
7
Spoon a side dish of your choice into the center of each dinner plate (we're serving our fish with string beans and mushrooms).
143
kcal
Calories
6
g
Fat
17
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 egg yolks, salt and pepper to taste, 1 cup all-natural dehydrated potato's, 1 pinch fresh thyme leaves chopped, and more.
Yes, Potato-Crusted Halibut falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
