Potato-Rosemary Crusted Fish Fillets - cooking recipe

Ingredients

12 ounces cod fish fillets, halved (or halibut)
1 potato, about 5 ounces
salt and black pepper
1 teaspoon fresh rosemary (or 1/4 teaspoon dried, crushed)
1 tablespoon extra virgin olive oil

Preparation

Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
Peel the potato and grate on the large holes of a grater.
Squeeze excess water out of the potato by pressing between sheets of paper towel.
Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
Heat a nonstick frying pan over medium-high heat and add olive oil.
Gently slide the fish into the pan and cook for 3 to 5 minutes.
Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.