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Potato Crusted Halibut

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Prep Method: Baked


Main Dish

Prep Time

10 Mins

Cook Time

14 Mins


Serves 4 (6-ounce portions)


  • 1 cup Dehydrated Potato Shreds
  • As Needed Hot Water
  • ¼ cup All Purpose Flour
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Parsley Flakes
  • 1-1/2 teaspoon Lemon Pepper Seasoning
  • 1-1/2 pounds Halibut Filets (Any White Fish can be substituted)
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Olive Oil


  1. Place the dehydrated potatoes into a large bowl and cover them with hot water, the hot water should be an inch about the potatoes.  Allow the potatoes to rehydrate for 10 minutes.  This step can be done well in advance, such as the night before.
  2. Preheat the oven to 375 °F.
  3. Drain the potatoes very well and place into a bowl.  Combine the potatoes with the flour, salt, pepper, parsley flakes, and lemon pepper seasoning then stir to combine, set aside until ready to use.
  4. Cut the halibut into 4 equal portions or have the seafood person at the grocery store do the work for you.  Arrange the fish on a baking sheet lined with aluminum oil, rubbed with just a little olive oil so it doesn’t stick.
  5. Brush the top of each fish filet with ½ a tablespoon mustard.  Then place a ¼ cup of the shredded potato mixture on top of each filet, gently pressing down compacting the potatoes onto the fish.
  6. Drizzle the Potato crusted fish with ½ a tablespoon of olive oil and bake at 375 °F for 14-16 minutes or until the fish reaches an internal temperature of 145 °F.  The fish should be flaky and delicate at this stage.
  7. Serve the fish with your favorite sides.


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Nutrition Facts Per Serving









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