Crunchy-Topped Fish with Potatoes

Recipe Summary

  • Preparation: Easy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: 4 servings


  • 4 (4 oz) fresh or frozen catfish or other fish fillets, ½ to ¾ inch thick
  • nonstick cooking spray
  • 2 Medium Pacific Gold Russet Potatoes, cut into 3 x ½ x ½ inch sticks
  • 2 tsp cooking oil
  • garlic salt or seasoned pepper
  • 1 Tbsp margarine or butter, melted
  • 1 Tbsp water


  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Line a large shallow baking pan with foil. Spray foil with nonstick coating. Arrange potato sticks in a single layer over half of the baking sheet. Brush potatoes with the oil.  Sprinkle with the garlic salt or seasoned pepper. Bake in a 450°F oven for 10 minutes. Meanwhile, stir together the stuffing mix, the melted margarine or butter, and the water.  Place fish on baking sheet next to potatoes, tucking under any thin edges of the fish for an even thickness. Sprinkle stuffing mix over fish. Return pan to oven and bake for 9-12 minutes more or until fish flakes easily when tested with a fork and potatoes are tender.