Potato Wrapped Filets of Fish
This recipe is so simple and all you need is fish (choose any firm white firm like cod, tilapia, haddock or catfish), potatoes and a little oil, salt and pepper.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 6 1x
- Category: Entree
- Cuisine: American
Ingredients
Scale
- 6 firm whitefish fillets – each about 1/2 to 3/4 inch thick and 4 oz in weight
- 4 unpeeled Yukon Gold potatoes
- A splash of olive oil
- Salt and black pepper
Instructions
- Pat the fish dry and sprinkle it with salt and pepper.
- Place a big sheet of parchment paper on the countertop.
- Scrub the potatoes then cut each one in half lengthwise (don’t peel them).
- Using a V-slicer or mandoline, slice each potato half very thinly.
- Arrange 5 or 6 potato slices on the parchment in a row, allowing the long sides to overlap.
- Make another row which overlaps short ends first, so you have a 5 by 6 inch rectangle.
- Sprinkle some salt and pepper over the rectangle then put a fish filet across the overlapped short end slices.
- Fold the sides over the fish to make a package.
- Press so it sticks and sprinkle salt and pepper over it.
- Repeat with the rest of the fish and potatoes.
- Heat a few tablespoons of oil in each of 2 skillets over a moderate to high heat.
- Arrange 3 wrapped fish filets seam side down, in each skillet.
- Cook for 3 minutes or until golden on the bottom.
- Turn and cook for another couple of minutes or until the fish is opaque in the center.
- If you only have one skillet you can make the first batch, keep them warm in a low oven, then do the rest (or just halve the recipe if you are only feeding 3 people!)
Find it online: https://victoriahaneveer.com/potato-wrapped-fish-filets/