Potato-Rosemary-Crusted Fish Fillets

Potato-Rosemary-Crusted Fish Fillets
2 Servings

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 entrée with steamed asparagus and a large green salad with tomatoes.

Ingredients:
12 ounces thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon quality extra-virgin olive oil


Instructions:
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.

Nutritional Information:

Per serving:
307 calories
12 g total fat (2 g sat)
13 mg cholesterol
13 g carbohydrate
34 g protein
1 g fiber
150 mg sodium

- Recipe reprinted with permission of DrWeil.com