Gordon Ramsay’s Potato Crusted Halibut Was My Midweek Reset Recipe

This Gordon Ramsay Potato Crusted Halibut is a crispy and flaky recipe, which is made with a tangy potato crust and tender white fish. It’s a surprisingly easy and elegant dinner, ready in about 30 minutes.

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Gordon Ramsay Potato Crusted Halibut Recipe Ingredients

• 120g dehydrated potato shreds (instant hash browns)
• Hot water, for soaking
• 30g all-purpose flour
• 2g kosher salt
• 2g black pepper
• 1 tbsp dried parsley
• 4g lemon pepper seasoning
• 680g halibut or other firm white fish fillets (like cod or tilapia)
• 30g Dijon mustard
• 30g olive oil

How To Make Gordon Ramsay Potato Crusted Halibut

1. Rehydrate the Potatoes: Place the dehydrated potato shreds in a bowl and cover them with hot water. Let them soak for 10 minutes to rehydrate. Drain the potatoes thoroughly and use your hands or a clean kitchen towel to squeeze out as much excess water as possible.
2. Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, combine the squeezed-dry potatoes with the flour, salt, black pepper, dried parsley, and lemon pepper seasoning.
3. Prep the Fish: Pat the fish fillets completely dry with paper towels and place them on the prepared baking sheet.
4. Assemble and Bake: Brush a thick layer of Dijon mustard over the top of each fish fillet. Pile the potato mixture onto each fillet, pressing it down firmly to form a crust. Drizzle lightly with olive oil.
5. Serve: Bake for 14–16 minutes, or until the potato crust is golden and crispy and the fish is cooked through (reaching an internal temperature of 145°F / 63°C). Serve hot, with a wedge of lemon if desired.

Recipe Tips

• How do I get the crispiest edges? The edges of the potato crust are the best part. When you are pressing the potato mixture onto the fish, pile a little extra around the edges to maximize the crispy surface area.
• What are the best potatoes to use? For the best results and the crispiest crust, use dehydrated potato shreds, often sold as instant hash browns. Using freshly grated raw potatoes will release too much moisture and result in a soggier topping.
• How do I prevent the fish from sticking? The easiest way to ensure the fish lifts off the pan perfectly and to make cleanup effortless is to line your baking sheet with parchment paper.
• How do I reheat leftovers? Leftovers can be revived beautifully. The best way is in an air fryer at 375°F for 4–6 minutes, which will make the potato crust wonderfully crispy again. You can also use a conventional oven.

What To Serve With Potato Crusted Halibut

This elegant fish dish pairs well with simple, fresh sides that won’t overpower it.

• Steamed asparagus with a squeeze of lemon
• Sautéed spinach with garlic
• A simple green salad with a light vinaigrette
• Roasted cherry tomatoes

How To Store Potato Crusted Halibut

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: As noted in the tips, reheating in an air fryer or a hot oven is the best way to restore the crispiness of the potato crust.

Potato Crusted Halibut Nutrition Facts

• Calories: 299 kcal
• Protein: 38g
• Carbohydrates: 15g
• Fat: 10g
• Saturated Fat: 2g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Mashed Sweet Potatoes Recipe
• Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes Recipe
• Gordon Ramsay Fondant Potato Recipe