Potato Crusted Local Fish Recipe
Creamy Risotto Style Couscous | Charred Carrot Lobster Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Crust
Local Fish
Creamy Risotto Style Couscous
Charred Carrot Lobster Sauce
Method
Potato Crust
- 1
Prepare Potatoes
Peel and grate the potatoes. Squeeze out excess moisture.
- 2
Mix Ingredients
In a bowl, combine grated potatoes, butter, salt, pepper, and parmesan cheese.
- 3
Form Crust
Press the potato mixture into the bottom of a greased baking dish to form the crust.
Local Fish
- 4
- 5
Bake Fish
Place the fish on top of the potato crust and bake for about 15-20 minutes or until the fish is cooked through.
Creamy Risotto Style Couscous
- 6
Cook Couscous
In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes.
- 7
- 8
Combine
Fluff the couscous with a fork and mix in the creamy mixture.
