The dish came together really well, and was very easy to cook - the impressiveness factor of crusted fish definitely exceeds the difficulty in preparing it.
Ingredients:
1 Russet Potato
2 Tablespoons of Olive Oil
2 Pieces of firm white fish - we used Cod, but the original recipe called for Sea Bass
Salt and Pepper
Lemon to garnish
Lemon to garnish
Directions:
Pat your fish dry with a paper towel and season with salt and pepper.
Heat the olive oil in a nonstick pan over medium heat.
Peel the potato and using a box grater, shred the potato.
Put the shredded potato in a kitchen towel and squeeze to remove the excess water. You'll be shocked how much water will come out of the shredded potato.
Put the shredded potato in a kitchen towel and squeeze to remove the excess water. You'll be shocked how much water will come out of the shredded potato.
Cook for about 10 minutes per side. I was actually surprised how slow the potatoes were to brown, but they'll get a beautiful crunch brown, it just comes with time.
Flip, and cook for about another 10 minutes, depending on how hot your pan is and how thick your fish is.
I served this over caramelized leeks. It was the perfect balance between salty (the fish) and sweet (the leeks.)
Enjoy!
I made this last night, and it was delicious! I probably would have never tried the soy ginger cod if you didn't post the recipe. Thanks for sharing!
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