Baked Fish & Potatoes, Cabbage & Fried Asparagus

barbara lentz


Beautiful and delicious full meal.


☆☆☆☆☆ 0 votes

10 Min
30 Min



  • 1 c
    napa cabbage chopped
  • 1 c
    bok choy chopped
  • ·
    salt and pepper
  • 1 Tbsp
    olive oil

  • 4
    fish filets, your choice i used bass
  • 2 medium
    russet potatoes
  • 4 Tbsp
    butter melted
  • ·
    salt and pepper

  • 8
    asparagus spears trimmed
  • 1/2 c
    crushed almonds
  • 1/4 c
    grated parmesan
  • 1 Tbsp
    garlic powder
  • ·
    salt and pepper
  • 1 large
  • ·
    oil for deep frying

  • ·
    lemon juice and slices

How to Make Baked Fish & Potatoes, Cabbage & Fried Asparagus


  1. For the fish and potatoes.
    Peel and wash the potatoes and slice very thin on a mandolin so they are all even.
  2. Place parchment paper on baking sheet. Preheat oven 375 degrees. Place the fish on baking sheet. Sprinkle the fish with salt and pepper. Lay the potato slices over each piece of fish overlapping a bit.
  3. Sprinkle with salt and pepper. Melt the butter and brush over each piece of fish covered with butter. Bake about 20 minutes then turn oven to broil and broil until potatoes are browned watching carefully.
  4. For the cabbage. Place oil in pan and add the cabbage and bok choy. Sprinkle with salt and pepper and braise until softened.
  5. For the asparagus. Beat the egg in a shallow dish. Mix the crushed almonds, parmesan cheese, garlic powder and salt and pepper together in another shallow dish.
    Heat oil to 350 degrees. Meanwhile blanch the asparagus in boiling water for 1 minute. Stop the cooking process by throwing them in ice water. Dry the asparagus and dip in egg then roll in almond mixture. Deep fry about 2 minutes.
  6. To present.
    Place the braised cabbage on a plate. Top with fish and potatoes. Place two deep fried asparagus stalks on top. Top with a squeeze of lemon juice and garnish with lemon slices

Printable Recipe Card

About Baked Fish & Potatoes, Cabbage & Fried Asparagus

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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