Fish with Crisp Potatoes

Fish with Crisp Potatoes Recipe

Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Fish with Crisp Potatoes is a delicious and nutritious dish that combines tender fish fillets with crispy roasted potatoes. This recipe is perfect for a healthy and satisfying meal that the whole family will love.

History

This recipe is a modern twist on classic fish and chips, a popular dish in many countries around the world. By roasting the potatoes instead of frying them, this recipe offers a healthier alternative without sacrificing flavor.

Ingredients

4 medium yukon gold potatoes, scrubbed and cut into 0.25-inch slices
2 tbsp extra virgin olive oil
4 (4-6 oz) skinless halibut or other fish fillets
1 (12 oz) bunch slender asparagus, trimmed
6 plum tomatoes, chopped (about 1 cup)
2 tbsp chopped fresh basil or cilantro
1 tbsp fresh lime juice
0.5 tsp minced garlic

How to prepare

Preheat the oven to 400°F (204°C).
Coat a 13"x9" baking dish with cooking spray.
Add the potatoes, drizzle with oil, and spread them in an even layer.
Toast the potatoes until they are browned on the bottom, for about 30 – 45 minutes.
Remove the dish from the oven.
Turn the potatoes so that the browned side is facing up.
Increase the oven temperature to 450°F (232°C).
Place the fish on top of the potatoes.
Arrange the asparagus between the fillets.
Return the dish to the oven and roast until the fish is opaque in the center, for about 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
Let the dish stand while making the salsa.
Combine the tomatoes, basil, lime juice, and garlic.
Use a wide spatula to serve the potatoes with a portion of fish.
Distribute the asparagus evenly.
Top with a spoonful of salsa.

Variations

Try using sweet potatoes instead of yukon gold potatoes for a different flavor profile.
Experiment with different types of fish, such as salmon or cod, to change up the dish.

Cooking Tips & Tricks

Make sure to evenly coat the potatoes with olive oil to ensure they crisp up nicely in the oven.

- Be sure to turn the potatoes halfway through cooking to ensure they brown evenly on both sides.

- Use a wide spatula to carefully transfer the fish fillets to the baking dish to prevent them from breaking apart.

Serving Suggestions

Serve Fish with Crisp Potatoes with a side salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Roasting the potatoes and fish in the oven ensures that they cook evenly and develop a crispy texture.

Ingredient Substitutions

Feel free to substitute any type of white fish fillets for the fish called for in the recipe.

Make Ahead Tips

You can prepare the salsa ahead of time and store it in the refrigerator until ready to serve.

Presentation Ideas

Serve Fish with Crisp Potatoes on a large platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as sauvignon blanc or chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Fish with Crisp Potatoes contains approximately 350 calories.

Carbohydrates

Each serving of Fish with Crisp Potatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Fish with Crisp Potatoes contains approximately 10 grams of fat.

Proteins

Each serving of Fish with Crisp Potatoes contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the tomatoes and asparagus, as well as potassium from the potatoes.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

Fish with Crisp Potatoes is a well-balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Fish with Crisp Potatoes is a delicious and nutritious dish that is easy to prepare and perfect for a weeknight dinner. With a crispy potato base, tender fish fillets, and a fresh tomato salsa, this recipe is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Fish with crisp potatoes - a simple yet elegant dish that combined my love for seafood and potatoes. I had come across the recipe in an old cookbook that had been passed down to me from my mother. The pages were yellowed and tattered, but the words were still clear as day.

I remember sitting at the kitchen table, poring over the recipe, trying to picture how it would taste. The fish was to be lightly seasoned and pan-fried until crispy, while the potatoes were to be thinly sliced and baked until golden brown. It sounded like the perfect combination of flavors and textures, and I couldn't wait to give it a try.

I decided to make the dish for Sunday dinner, as it seemed like the perfect way to end the weekend. I gathered all the ingredients - fresh fish fillets, russet potatoes, herbs and spices, and a squeeze of lemon juice. As I prepped and cooked, I could feel the excitement building inside me. This was going to be a special meal.

The fish sizzled in the hot pan, releasing a mouthwatering aroma that filled the kitchen. I flipped it over, watching as the skin turned a golden brown and crispy. Meanwhile, the potatoes were baking in the oven, their edges starting to curl and crisp up. Everything was coming together perfectly.

Finally, it was time to plate up. I carefully arranged the fish fillets on a bed of crispy potatoes, drizzling them with a lemon butter sauce. The colors and textures were beautiful - the golden brown fish, the crunchy potatoes, the tangy sauce. I couldn't wait to dig in.

As I took my first bite, I knew I had stumbled upon something truly special. The fish was perfectly cooked, tender and flaky, with a crispy exterior that added a wonderful crunch. The potatoes were a revelation - thin slices of russet potato, baked until they were golden and crisp on the outside, but still soft and tender on the inside. The lemon butter sauce tied everything together, adding a bright, citrusy note that complemented the flavors perfectly.

I savored every bite, enjoying the combination of flavors and textures. It was a dish that was simple yet elegant, comforting yet sophisticated. And as I sat at the table, savoring my creation, I knew that this recipe would become a regular in my repertoire.

Over the years, I have made fish with crisp potatoes countless times, tweaking the recipe here and there, adding my own personal touches. I have shared it with friends and family, who have all raved about it. And each time I make it, I am transported back to that first time I tried the dish, sitting at the kitchen table, feeling a sense of excitement and anticipation.

This recipe holds a special place in my heart, not just because of its delicious flavors, but because of the memories it evokes. It reminds me of the joy of cooking, of trying something new and unexpected, of creating something beautiful and delicious out of simple ingredients.

And so, I will continue to make fish with crisp potatoes, passing down the recipe to future generations, sharing the love and joy that goes into every bite. Because food is more than just sustenance - it is a connection to the past, a celebration of the present, and a promise of future memories to come.