CRUNCHY-TOPPED FISH WITH POTATOES

We enjoy eating seafood, especially fishes. So, I’m trying to at least cook some fish dishes once or twice a week. I kinda ran out of ideas of what to do with the fishes, besides just baking, deep-frying, pan-frying, poaching, steaming, etc. I mean, all those are great, however, need something a bit extra if possible. So, I saw this recipe at Better Homes and Garden cook book. I like the crunchy topping made from the stuffing mixture and the oven-baked fries too.

CRUNCHY-TOPPED FISH WITH POTATOES (4 servings)

4 4-oz fresh or frozen catfish or other fish fillets of your choice (cut into 1/2 to 3/4 inch thick)
12 oz medium baking potatoes ( cut into 3×1/2×1/2-inch sticks)
2 tsp cooking oil
3/4 C herb-seasoned stuffing mix (I put into food processor to further crush the pieces)
1 Tbsp butter (melted)
1 Tbsp water
Garlic Salt

COOKING METHOD:

1. Thaw fish, if frozen. Rinse fishes and pat them dry with paper towel and set aside

2. Preheat the oven to 450 F. Line a large shallow baking pan with aluminium foil. Spray with nonstick coating. Arrange potato sticks in a single layer over the baking sheet. Brush the potatoes with oil. Sprinkle with garlic salt. Bake in a 450 F oven for 10 minutes

3. Mix the stuffing mix with melted butter and water. Place fishes on baking sheet next to potatoes, sprinkle stuffing mixture over fish. Return the sheet to oven and bake for 9-12 more minutes or until fish flakes easily when poke with fork and potatoes are tender