Baked Fish with Potato Crust - Bravabod
Recipes

Baked Fish with Potato Crust

Valentina

  • Difficulty Easy Difficulty
    • •
  • Time 30"
≤5 ingredients Entree Fish Mediterranean Potato
≤5 ingredients Entree Fish Mediterranean Potato

Tender baked fish fillets topped with a layer of crispy golden potatoes (also known as Pesce in Crosta di Patate). Only 3 ingredients, easy, and delicious.

How To MakeDiet Type: Classic

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Shopping List
  • 2 white fish fillets, about 1/2-inch thick (such as sea bass, branzino, or sea bream)
  • 1 medium yukon gold potato (about 4 ounces)
  • 2 tablespoons extra virgin olive oil
  • 1/4 red onion, sliced (optional)
  • salt and pepper, to taste
  • lemon wedges, for serving (optional)
Instructions
  1. Step 1: Preheat the oven to 410 degrees Fahrenheit. Rinse and pat the fish fillets dry.
  2. Step 2: Slice the potato(es) as thinly as possible with a sharp knife or mandolin, about 1/8-inch thick. Toss the potatoes in a small bowl with 1 tablespoon of olive oil. Season well with salt and pepper.
  3. Step 3: Rub the fish fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper. Place the fillets on a lined baking sheet or baking dish. Place the potato slices in a single layer over the fish so that the top is completely covered (some slight overlap is ok). Put any extra potato slices on the side of the pan.
  4. Step 4: Roast the fish for 20 to 25 minutes, depending on the thickness of the fish. It will be ready when the fish flakes easily with a fork and the potatoes are crispy.
  5. Serve: Enjoy warm with optional lemon and olive oil drizzled on top.

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Baked Fish with Potato Crust

PT30M 2 white fish fillets, about 1/2-inch thick (such as sea bass, branzino, or sea bream) 1 medium yukon gold potato (about 4 ounces) 2 tablespoons extra virgin olive oil 1/4 red onion, sliced (optional) salt and pepper, to taste lemon wedges, for serving (optional) Gluten Free 2 Servings Ingredients:

2 Servings

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Takes 1 min