Dill & Idaho® Potato Crusted Baked Fish and Chips
45 minutes
Entrée
Culinary Master
SERVES 4
INGREDIENTS
- 1 lb halibut filet, skin removed
- 1 ½ cups Idahoan® Original Mashed Potato flakes
- 1 tsp salt
- 1 - 2 tsp fresh dill, chopped
- ¼ tsp garlic powder
- 2 tsp butter or olive oil
- ½ cup tahini paste
- 1 Tbsp lemon juice
- 1 tsp water or mayo, if needed
- Salt and pepper
- ½ teaspoon fresh dill, chopped
- 2 Idaho® russet potatoes, washed
- 2 Tbsp olive oil
- Salt and pepper
- 2 cloves garlic, finely minced
INSTRUCTIONS
- Preheat oven to 400°F.
- Pat the fish dry with a paper towel and slice into ½” strips.
- Combine the potato flakes, salt, dill, and garlic powder in a shallow bowl.
- Heat an oven-safe skillet over medium-high heat. Add the butter or other cooking fat and swirl to coat the pan.
- Place the halibut in the pan when hot and sear 2 minutes. Flip and slide the pan into the oven to finish cooking, another 8 to 10 minutes, depending on the thickness of your fish. This can be done at the same time as the potato chips are baking.
- In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo for a creamier sauce.
- Season with a sprinkle of salt and pepper.
- Stir in the chopped dill.
- Set aside for serving.
- Slice the russet potatoes into thin disks, the thinner the better, 1/8" thick.
- Place the potatoes in a large bowl and toss with salt and pepper, and the minced garlic.
- Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.
- Carefully remove from oven, flip the potatoes (rotate the pans if using multiples) and bake for another 8 to 10 minutes.
- Toss the chips on to a paper lined plate and set the potato crusted fish atop.
- Sprinkle everything with a bit of salt and more dill. Serve with the tahini dipping sauce and a lemon wedge if desired.
