Continuing on my theme of “I’ve got over 4lbs of potatoes to use up” I was trying to figure out a fish meal using potatoes.
Now I could have easily just served it on the side or did a fun En Papillote version with some thinly sliced potatoes but I’ve done things like that before and I wanted something just a tad bit different.
Plus, since my husband’s a fish hater it doesn’t hurt to literally hide the fish away.
It’s almost reminiscent of those awesome salt crusted roasts you see floating around only this time I’m using mashed potatoes instead of salt.
I do wish the tops of the potatoes would have developed more of a “crust”. Unfortunately the broiler on my oven is a bit weak and doesn’t deliver that awesome browning I’m always looking for (and you think I’d know to adjust for that fact by now). I think next time I’d either broil it longer or take my much anticipated blow torch to it (can’t wait till I get that) but looks certainly didn’t distract from the taste.
The benefit to completely encrusting the fish in potatoes is that it kept my fillets moist and perfectly cooked.
As far as the type of fish to use in the dish, I would highly recommend cod since it’s a thicker fillet and very mild. Barring that I’d probably go with haddock, grouper or halibut.
And ok I know it doesn’t look like much on the plate (and that was my first thought when I pulled it out of the oven and saw that it was like a white…lump) but I promise you it’s simple, tasty, quick and easy.
Since this is a smaller serving of potatoes and especially since I was only making two servings, I ended up using one of those microwave steam bags for my potatoes (plus that way dinner prep went a lot faster). But if I were making more servings I definitely would have just gone the steam on the stove route.
- 6 oz potatoes, cut into small dice
- 2 Tbsp chives
- 1 Tbsp nonfat greek yogurt
- ½ Tbsp butter
- Salt and Pepper, to taste
- 3 cloves of garlic, minced
- ½ lb of fish (such as cod, haddock, grouper or halibut), cut into two equal portions
- ½ tsp of paprika
- ½ tsp of olive oil
- Preheat oven to 450 degrees.
- Cook potatoes until tender, then mash together with yogurt and butter. Stir in chives and salt and pepper to taste.
- Rub fillets with just a dash of olive oil. Season both sides of fillets with paprika, and then lightly season with salt and pepper. Place on a cooking sprayed baking sheet and sprinkle minced garlic over fillets.
- For ½ in thick fillets, bake for 6 minutes. Remove from oven then turn oven up to broil. Crust mashed potatoes over fish and place bake in oven. Broil for another 2 – 4 minutes until fish is cooked through and potatoes are browned.
- Serve and enjoy!