Potato-Rosemary Crusted Fish Fillets

1. 1

   Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.

2. 2

   Peel the potato and grate on the large holes of a grater.

3. 3

   Squeeze excess water out of the potato by pressing between sheets of paper towel.

4. 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. 5

   Heat a nonstick frying pan over medium-high heat and add olive oil.

6. 6

   Gently slide the fish into the pan and cook for 3 to 5 minutes.

7. 7

   Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.