Potato-Encrusted Halibut
A simple, elegant dish featuring tender halibut with a crisp golden potato crust, finished with lemon and fresh dill for a bright, balanced flavor.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15–20 minutes
Ingredients
4 halibut fillets
1–2 medium potatoes, peeled and grated
1 tbsp olive oil
1 tbsp unsalted butter
Freshly ground black pepper
1 tbsp lemon juice
1–2 tbsp fresh dill, chopped
Instructions
Place the grated potatoes in a clean towel and squeeze out as much moisture as possible. The potatoes should feel dry and slightly fluffy, not wet or compact.
Spread the potatoes out briefly to loosen them so they are not clumped together.
Pat the halibut dry with paper towels and season lightly with black pepper. Press a thin, even layer of grated potatoes onto one side of each fillet, pressing firmly so the potatoes adhere.
Heat the olive oil and butter in a skillet over medium heat. Once the butter melts and begins to foam, add the fillets potato-side down.
Press gently with a spatula to help set the crust. Cook without moving for 5–6 minutes, until the potatoes are golden and crisp.
Carefully turn the fillets and cook for another 4–5 minutes, until the fish is just cooked through.
Remove from the pan and drizzle lightly with lemon juice. Sprinkle with fresh dill just before serving.
Cook’s Note:
Removing moisture from the potatoes is essential for a crisp crust. Keep the layer thin and press firmly—once the crust forms, it will release naturally from the pan. This recipe also works well with other firm white fish such as cod, haddock, or sea bass. Choose thicker fillets so the fish holds up to the crust and cooks evenly.
Looking for more recipes? Try our Sautéed Sweet Peppers with Garlic & Lemon and Crispy Oven Chicken Tender