Rosemary, Fennel & Potato Crusted Whitefish [Food Processor Attachment]

This amazing fish dinner combines cooking processes to make for an easy and delicious one-pan treat.


  • Fennel and Rosemary Spice Blend:
  • 2 sprigs fresh rosemary
  • 1 Tablespoon toasted fennel seed
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • 2 Tablespoons Dijon mustard
  • Potato Crusted Whitefish:
  • 4 (300 g) halibut [or cod], skinless
  • 1 egg, beaten
  • 2 (325 g) Idaho potatoes, peeled
  • 2 Tablespoons extra virgin olive oil


  1. Preheat oven to 425°F (220°C). Place a cast iron or oven-safe nonstick skillet into the oven to preheat.
  2. Place the rosemary, fennel seed, salt (optional), and black pepper into the Vitamix 8-ounce Blending Bowl and secure the blade base.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds. Set aside.
  4. Fit the Food Processor Work Bowl with the Small Shredding Disc and secure the lid. Place the potatoes in the Large Food Chute, allowing room for the Large Food Pusher to complete the interlock. Start the food processor and press the ingredients into the Shredding Disc until shredded. Repeat the process until all potatoes are shredded, then remove potatoes to a small bowl and add the egg and 1 teaspoon of the spice blend.
  5. Season both sides of the fish liberally with the spice mixture. Brush the flesh side of the fish with ½ Tablespoon of Dijon mustard each (the side opposite of where the skin has been removed). Split the potatoes evenly among the four fillets, pressing gently but firmly into the fish.
  6. Remove the preheated pan from the oven and add olive oil. Once all fillets are topped with the potatoes, carefully place each into the pan, potato side down. Cook for 10 to 12 minutes or until the fish is cooked through and potatoes are golden brown. Serve immediately with the crispy potato side up.
  7. Leigh-Anne's Nutrition Tip:Fish is an incredibly healthy and nutrient-dense protein source. Try to purchase it sustainably sourced!

Chef's Notes

  • Alternatively, this fish may be seared and cooked on both sides on the stovetop over medium heat. Cook the potato side for 6 to 8 minutes until golden brown, then flip and cook for an additional 3 to 4 minutes, if oven cooking is not desired.