Potato Rosemary Crusted Fish Fillets Food

LEMON & ROSEMARY CRUSTED FISH FILLETS

Steps:

• Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
• Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

PARMESAN ROSEMARY CRUSTED FISH

Steps:

• In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
• Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside on a plate.
• Lightly coat the bottom of a skillet with 1-2 T oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish! The fish will be translucent; you want to be sure you don't overcook it.
• Remove from skillet and serve with a fresh lemon wedge.

POTATO CHIP-CRUSTED FISH FILLETS

Steps:

• Preheat oven to 450 °F.
• Use a paper towel to lightly pat 2 pounds of fish fillets until dry.
• In a small bowl, whisk ¾ cup mayonnaise, 1 tablespoon of lemon juice, 2 cloves of minced garlic and ¼ teaspoon of black pepper until well combined.
• Refrigerate for 25-30 minutes to chill.
• In a shallow bowl, mix ½ teaspoon of garlic powder, ½ teaspoon of paprika, 1 cup of crushed potato chips and ¾ cup of bread crumbs until combined.
• In a separate, shallow bowl, beat 2 eggs.
• Working in batches, dip the fish fillet, into the beaten egg and coating both sides then left and shake off any excess.
• Then, dip the fillet into the bread crumb mix and coat both sides. Shake off any excess. Transfer to a lined baking sheet and continue with the remaining fish fillets.
• Bake in the preheated oven for about 10-15 minutes until fish flakes easily.
• Serve hot with the prepared aioli on the side.

POTATO-ROSEMARY CRUSTED FISH FILLETS

Steps:

• Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
• Peel the potato and grate on the large holes of a grater.
• Squeeze excess water out of the potato by pressing between sheets of paper towel.
• 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.
• Heat a nonstick frying pan over medium-high heat and add olive oil.
• Gently slide the fish into the pan and 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.

TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL

Steps:

• Preheat the oven to 375 degrees F.
• Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
• Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
• Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
• To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

POTATO CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
• In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
• Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
• Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
• Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.

POTATO CHIP-CRUSTED HADDOCK

Steps:

• Preheat oven to 400f.
• Place haddock on a parchment paper-liined baking sheet and pat dry. Toss crushed potato chips with parsley, green onions, rosemary and lemon zest and set side.
• Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 minutes or until fish flakes when tested with a fork. Serve with steamed vegetables.

POTATO CRUSTED TILAPIA

Steps:

• Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the potato side down in a single layer. Completely cover the surface of the pan, overlaying the potatoes like shingles. Sprinkle the potatoes with salt and pepper, and the 1 tablespoon rosemary leaves. Cook for 2 mins. Add the tilapia fillets on top of the potato layer Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes. Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl. To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.