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Potato Encrusted Flounder, a New Fish and Chips

A fresh approach to fish and chips. Flounder between thing pieces of potato slices, baked in oven.
Servings: 2


  • 2 large pieces of wild flounder about 3/4 inches thick
  • 1 baking potato
  • lemon juice from fresh lemon
  • 2 teaspoons chopped dill tarragon or herb of choice
  • olive oil
  • sea salt black pepper
  • Pre-heat oven to 425


  • Preheat baking stone, or cast iron.
  • Season fish to taste with lemon juice, salt, pepper and chopped dill. Marinate for 30 minutes to several hours. Allow to rest at room temperature 20 minutes before cooking.
  • Peel potato and slice thinly. Pat dry with paper towels.
  • Lightly spray slices with olive or brush with 1 teaspoon oil. Season with salt.
  • Place parchment paper on baking dish if you don’t have baking stone or seasoned cast iron. Place potatoes on paper or stone, overlapping slightly. Place fish on top and then layer again with potatoes.
  • Bake at 425 for about 7-10 minutes each side. You will need to check at 7 minutes. Potatoes underneath will be crisp. At that point turn over to finish crispiness. Rest five minutes.