Best 4 Potato Fish Skillet Recipes

**Potato Fish Skillet: A One-Pan Dish That's Easy and Flavorful**

Craving a comforting and flavorful meal that's easy on the wallet and a breeze to make? Look no further than the potato fish skillet, a one-pan dish that combines tender fish fillets, crispy potatoes, and a creamy, flavorful sauce. This versatile dish can be prepared with various types of fish, making it a great option for those with dietary restrictions or personal preferences. Whether you choose flaky cod, salmon, or tilapia, the potato fish skillet guarantees a satisfying and delicious experience. Accompanied by simple yet delectable recipes for tartar sauce, lemon butter sauce, and creamy dill sauce, this dish offers a range of flavors to suit every palate.

Here are our top 4 tried and tested recipes!

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

FISH AND POTATO STEW

Fish and Potato Stew image

A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.

Provided by James

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

2 medium potatoes, peeled and coarsely chopped
4 tablespoons olive oil
1 medium onion, sliced
½ cup pitted black olives
3 cloves garlic, finely chopped
1 (14.5 ounce) can Italian plum tomatoes, chopped
½ cup white wine
½ cup fish stock
2 tablespoons tomato paste
salt and freshly ground black pepper to taste
1 ¼ pounds whitefish fillets, skinned and deboned

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g

POTATO SKILLET

Potato Skillet image

My son loves this recipe even though he doesn't care much for breakfast food.

Provided by LaDonna

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 40m

Yield 2

Number Of Ingredients 7

Ingredients

4 slices bacon
2 peeled and diced potatoes
⅛ teaspoon garlic salt
⅛ teaspoon seasoning salt
⅛ teaspoon black pepper
3 eggs, beaten
¼ cup shredded Cheddar cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g

SKILLET RED POTATOES

Skillet Red Potatoes image

When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 medium red potatoes, cooked and cut into 1/2-inch chunks
2 tablespoons canola oil
1/2 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon paprika

Steps:

In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

Use fresh, firm potatoes: Avoid potatoes that are soft or have bruises, as they will not hold their shape well in the skillet.
Slice the potatoes evenly: This will help them cook evenly.
Use a well-seasoned skillet: This will help prevent the potatoes and fish from sticking.
Don't overcrowd the skillet: If you do, the potatoes and fish will not cook evenly.
Cook the potatoes until they are golden brown and crispy: This will give them a nice flavor and texture.
Don't overcook the fish: Fish is delicate, so it is important to cook it until it is just cooked through.
Serve the potato and fish skillet immediately: This is when it will be at its best.

Conclusion:

Potato fish skillet is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of crispy potatoes, flaky fish, and flavorful sauce is sure to please everyone at the table. With a few simple tips, you can make sure your potato fish skillet turns out perfectly every time. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!