This easy and delicious Potato Crusted Halibut is a simple, crispy dish that’s perfect for a quick dinner. With tender fish topped with a crunchy, flavorful potato crust and a hint of mustard, it’s both satisfying and nutritious. Feel free to swap in any white fish you have on hand for a flexible meal.
Ingredients Needed:
- 120g dehydrated potato shreds
- As needed, hot water
- 30g all-purpose flour
- 2g kosher salt
- 2g freshly ground black pepper
- 1 tablespoon parsley flakes
- 4g lemon pepper seasoning
- 680g halibut fillets (or any white fish)
- 30g Dijon mustard
- 30g olive oil
How To Make Potato Crusted Halibut Recipe?
- Rehydrate the Potatoes: Soak the dehydrated potatoes in hot water for 10 minutes.
- Preheat the Oven: Heat the oven to 190°C (375°F).
- Prepare the Potato Mixture: Drain the potatoes and mix with flour, salt, pepper, parsley, and lemon pepper.
- Prepare the Fish: Place halibut fillets on a greased baking sheet.
- Add Toppings: Brush each fillet with mustard and top with the potato mixture.
- Drizzle and Bake: Drizzle olive oil on the fillets and bake for 14-16 minutes, until the fish reaches 63°C (145°F).
- Serve: Serve with your favorite sides.
Recipe Tips:
- Don’t Overcook the Fish: Bake until the fish reaches 145°F (63°C) to keep it flaky and soft.
- Press the Potatoes Well: Gently press the potato topping to make it stick and crisp up.
- Use Hot Water: Use hot water to rehydrate the potatoes so they soften right.
- Preheat the Oven: Make sure the oven is at 375°F (190°C) before baking the fish.
- Try Different Fish: You can use cod or tilapia instead of halibut if needed.
How To Store & Reheat Leftovers?
- Refrigerate: Let the fish cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Freeze: store it in an airtight container for up to 1 month.
- Reheat: Preheat the air fryer to 375°F (190°C). Place the fish in the basket and heat for 5-7 minutes.
Nutrition Facts:
- Calories: 299 kcal
- Total Fat: 14.3 g
- Saturated Fat: 2.3 g
- Cholesterol: 157.9 mg
- Sodium: 299.0 mg
- Potassium: 4.7 mg
- Total Carbohydrate: 8.0 g
- Dietary Fiber: 0.6 g
- Sugars: 0.0 g
- Protein: 35.0 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Fondant Potato Recipe
- Gordon Ramsay Saute Potatoes Recipe
- Gordon Ramsay Chicken And Potato Pie Recipe
Gordon Ramsay Potato Crusted Halibut Recipe
Description
This easy and delicious Potato Crusted Halibut is a simple, crispy dish that’s perfect for a quick dinner. With tender fish topped with a crunchy, flavorful potato crust and a hint of mustard, it’s both satisfying and nutritious. Feel free to swap in any white fish you have on hand for a flexible meal.
Ingredients
Instructions
- Rehydrate the Potatoes: Soak the dehydrated potatoes in hot water for 10 minutes.
- Preheat the Oven: Heat the oven to 190°C (375°F).
- Prepare the Potato Mixture: Drain the potatoes and mix with flour, salt, pepper, parsley, and lemon pepper.
- Prepare the Fish: Place halibut fillets on a greased baking sheet.
- Add Toppings: Brush each fillet with mustard and top with the potato mixture.
- Drizzle and Bake: Drizzle olive oil on the fillets and bake for 14-16 minutes, until the fish reaches 63°C (145°F).
- Serve: Serve with your favorite sides.
Notes
- Don’t Overcook the Fish: Bake until the fish reaches 145°F (63°C) to keep it flaky and soft.
- Press the Potatoes Well: Gently press the potato topping to make it stick and crisp up.
- Use Hot Water: Use hot water to rehydrate the potatoes so they soften right.
- Preheat the Oven: Make sure the oven is at 375°F (190°C) before baking the fish.
- Try Different Fish: You can use cod or tilapia instead of halibut if needed.
Gordon Ramsay Potato Crusted Halibut Recipe