Potato-Rosemary Crusted Fish Fillets

From: Seamor

On Mar 10, 2008

This was pretty good. I didn't pull up the recipe before making it, so I used thyme instead of Rosemary and omitted Salt. I think I used a bit too much oil also as it was quite greasy and only a bit crispy, but that's my own fault. I will likely try it again, it did taste good regardless of my mistakes and it was easy to throw together. You do need to make sure you use high heat.

From: Suzin

On Jan 7, 2008

This is a nice recipe, and very easy to prepare, however, cooking over medium-high heat actually ruined the dish, I felt that the potatoes became quite oily. I wish I had of followed the advice from some of the other reviewers who recommended cooking in very very hot oil. I will definately try this recipe again, because I like the concept, however, I think in order to get a crisp coating, that isn't oily, it definately needs to be cooked at a very high heat. Thanks Chef Kate for a interesting recipe.

From: Thorsten

On Oct 22, 2006

This is put together in almost no time and the outcome is fantastic. The fish is protected by the potatoes during cooking. So the fish is soft and juicy. But the potatoes get well browned and build a wonderful crunchy crust. I have tried it with several diffrenet fish (halibut, tilapia, cat fish). And today with a very thin fillet of flounder. Perfect results every time. A perfect fish recipe - foolproof. You can't go wrong, even if you have never made fish. Thanks for sharing.

From: eillena

On Apr 18, 2007

This was good but isn't a favourite The potato was nice and crispy but I found the fish a little too moist. That might have been because I used tilapia as cod and halibut were not available!