Looking for an easy, flavorful way to elevate your weeknight dinners or impress your dinner guests? This Crispy Potatoes and White Fish recipe is your answer. Perfect for any firm white fish—whether you have black drum, cod, halibut, flounder, haddock, sole, sea bass, tilapia, grouper, pollock, or even catfish—this dish combines simplicity with stunning presentation. Here we used sustainably sourced black drum from Louie Louie Seafood.
Inspired by a classic from America’s Test Kitchen and reimagined with Locally Seasoned’s Garlic Citrus Blend, this recipe cuts down on ingredients while maximizing flavor. It’s basically a one-pan meal that’s versatile enough to serve one fillet or up to four, making it a go-to option for any occasion. Crispy potatoes add that perfect crunch, while the delicate fish becomes tender and infused with garlic, lemon and a hint of orange from our signature seasoning. We used Garlic & Herb Compound Butter from our market stand, Locally Seasoned Small Batch Kitchen in New Eastern Market, York, PA. However using plain unsalted butter is equally delicious.
Want to make it your own? We’ve included optional ingredients and tips to customize this dish to your taste. Whether you’re hosting or just treating yourself, Crispy Potatoes and White Fish is a recipe you’ll come back to again and again.
WHAT
- 3 TBSP extra virgin olive oil
- 1 lb to 1 1/4 lb russet potato, skin on or off, sliced into 1/4 inch thick rounds
- 1-2 TBSP Locally Seasoned Garlic CITRUS blend seasoning
- 1/4 tsp kosher salt (optional)
- 14 to 16 ounces white fish fillets, select firm fresh thick fillets between 1 and 1 1/2 inches thick, skin on or off
- 3 TBSP unsalted butter or savory compound butter for even more flavor
- 1/2 whole lemon, sliced thin OR thin sliced oranges, limes or mandarins
HOW
- Adjust oven rack to lower middle position and heat oven to 425 degrees. Cover large rimmed baking sheet with foil and brush with 1 TBSP extra virgin olive oil. Alternatively you can use parchment paper.
- In large bowl, toss potatoes with remaining olive oil and Garlic CITRUS blend seasoning; season with salt only if desired. Shingle potatoes into rectangular piles about 4×6 inches. Gently push rows together so potatoes form cohesive “raft.”
- Roast potatoes until spotty brown and just tender, 30 to 35 minutes, rotating sheet halfway through roasting. Remove from oven.
- Pat fish dry with paper towels and season with more Garlic CITRUS blend seasoning. Carefully place 1 fish fillet on top of each potato “raft.” Top fish with small pieces of butter and citrus slices. Return to the oven and bake until fish flakes apart when gently prodded, between 12 and 18 minutes depending on the thickness of your fish.
Click here for more recipes from Locally Seasoned.
Click to browse Locally Seasoned products.
Please give us a like and follow @locallyseasonedyorkpa Facebook and Instagram pages.
Local to York, Pennsylvania? Stop by our market stand, Locally Seasoned Small Batch Kitchen, inside New Eastern Market whenever you’re in town. You’ll find not only compound butters and seasoning blends but all our products. Open every Friday from 7 am to 5 pm. Give our little market stand a like and follow on Facebook and instagram as well! @locallyseasonedkitchen
COMMENTS