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Rosemary, Fennel & Potato Crusted Whitefish

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

Dietary Interests: High Protein

Yield:

4 servings

Total Time:

45 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • 2 Tablespoon fresh rosemary
  • 1 Tablespoon toasted fennel seed
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • 2 Tablespoons Dijon-style mustard

Directions

  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.

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.
  • Fish is an incredibly healthy and nutrient-dense protein source. Try to purchase it sustainably sourced!