Potato-Rosemary-Crusted Fish Fillets

12 ounces thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon quality extra-virgin olive oil

Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.

Peel the potato and grate on the large holes of a grater. Squeeze excess water out of potato by pressing between sheets of paper towel. Season the potato with salt, pepper and rosemary 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. 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.

Nutritional Information:

    Per serving:
    307 calories
    12 g total fat (2 g sat)
    13 mg cholesterol
    13 g carbohydrate
    34 g protein
    1 g fiber
    150 mg sodium

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