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Dill & Potato Crusted Baked Fish and Chips

Course Main Course
Cuisine American, english
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 684kcal


For the Potato Crusted Baked Fish and Chips

  • 1 lbs halibut filet skin removed
  • 1 ½ cup Potato Flakes Like Idahoan Mashed in the dried foods section
  • 1 teas salt
  • 1 - 2 teas fresh chopped dill
  • ¼ teas garlic powder
  • 2 teas butter or Extra Virgin Olive Oil

For the Tahini Dipping Sauce

  • ½ cup tahini paste
  • 1 tablespoon lemon juice
  • 1 teas water or mayo if needed
  • Salt and pepper
  • ½ teas fresh chopped dill

For the Chips

  • 2 Idaho® Potatoes russet potatoes washed
  • 2 tablespoon olive oil
  • Salt and pepper
  • 2 cloves garlic finely minced


For the Potato Crusted Baked Fish and Chips

  • Preheat oven to 400 degrees F.
  • Pat the fish dry with a paper towel and slice into ½” strips.
  • Combine the potato flakes, salt, dill, and garlic powder in a shallow bowl.
  • Heat an oven-safe skillet over medium-high heat. Add the butter or other cooking fat and swirl to coat the pan.
  • Place the halibut in the pan when hot and sear 2 minutes. Flip and slide the pan into the oven to finish cooking, another 8 to 10 minutes, depending on the thickness of your fish. This can be done at the same time as the potato chips are baking.

For the Tahini Dipping Sauce

  • In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo (if it is on the thick paste like side).
  • Season with a sprinkle of salt and pepper.
  • Stir in the chopped dill.
  • Set aside for serving.

For the Baked Chips

  • Slice the russet potatoes into thin disks, the thinner the better, ⅛’ thick.
  • Place the potatoes in a large bowl and toss with salt and pepper, and the minced garlic.
  • Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.
  • Carefully remove from oven, flip the potatoes (Rotate the pans if using multiples) and bake for another 8 to 10 minutes.

For Serving:

  • Toss the chips on to a paper lined plate and set the potato crusted fish atop. Sprinkle everyone with a bit of salt and more dill. Serve with the tahini dipping sauce and a lemon wedge if desired.


To make this recipe Whole 30 Approves
  • Substiture almond meal for the potato flakes
  • Substiture ghee for butter


Calories: 684kcal | Carbohydrates: 59g | Protein: 40g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 160mg | Potassium: 1762mg | Fiber: 5g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 36.6mg | Calcium: 97mg | Iron: 3.6mg