• 4 skinless halibut fillets
  • 1 cup flour
  • salt and pepper
  • 6 sprigs Italian parsley, chopped
  • 3 eggs slightly beaten
  • 4 Yukon Gold potatoes peeled and shredded


1. Dip fillets in flour seasoned with salt and pepper. Add parsley to eggs and season with salt and pepper. Squeeze out any excess liquid from potatoes. Spread potatoes over a flat surface.
2. Dip each floured fillet in egg mixture then place on top of potatoes and coat on both sides.
3. Heat oil in a large skillet. Add fillets and brown on both sides and when cooked in the centre, serve on top of grilled leeks.
4. Garnish with fresh lemon wedges
Makes 4 servings

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Submitted 6/13/05.
Source: Pazzia Osteria restaurant, Toronto, Canada
Submitted By: Wilma Pavlik
Potato-crusted Halibut