Gordon Ramsay Potato-Crusted Halibut – Crispy, Golden & Perfectly Cooked

Gordon Ramsay’s Potato-Crusted Halibut is a crispy, golden dish featuring tender, flaky halibut wrapped in a thin layer of crispy potato slices. This dish combines the delicate sweetness of halibut with the earthy crunch of potatoes, creating a restaurant-quality meal that’s both elegant and satisfying.

What is Gordon Ramsay’s Potato-Crusted Halibut?

Gordon Ramsay’s Potato-Crusted Halibut is a dish where fresh halibut fillets are wrapped in thinly sliced potatoes and pan-seared until golden and crispy. The result is a perfectly cooked, flaky fish encased in a crunchy, buttery crust. The dish is often served with a light lemon butter sauce, sautéed greens, or a creamy purée for a balanced meal.

Why You’ll Love Gordon Ramsay’s Potato-Crusted Halibut

• Golden, crispy crust – Thin potato slices create a crunchy, flavorful exterior.
• Juicy, flaky halibut – The crust protects the fish, keeping it moist inside.
• Elegant and easy – A gourmet dish made with simple ingredients.
• Versatile pairing options – Pairs well with sauces, vegetables, and purées.
• Restaurant-quality meal at home – A show-stopping seafood dish with a crispy twist.

Ingredients Needed for Gordon Ramsay Potato-Crusted Halibut

• 2 halibut fillets (6 oz each, skin removed)
• 1 medium Yukon Gold potato (thinly sliced with a mandoline)
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp fresh thyme leaves (optional)

For the Lemon Butter Sauce (Optional):

• 2 tbsp unsalted butter
• 1 clove garlic, minced
• ½ cup chicken or vegetable stock
• 2 tbsp fresh lemon juice
• 1 tbsp capers (optional)

Step-by-Step Instructions to Make Gordon Ramsay Potato-Crusted Halibut

Prepare the Halibut and Potato Crust:

1. Season the halibut – Pat the fillets dry and season both sides with salt, black pepper, and garlic powder.
2. Slice the potato – Using a mandoline or sharp knife, slice the potato into very thin rounds.
3. Layer the potato slices – Overlap the potato slices slightly to form a thin sheet, then carefully wrap it around the halibut fillet, pressing gently to help it stick.

Sear the Potato-Crusted Halibut:

4. Heat the pan – In a non-stick or cast-iron skillet, heat olive oil and 1 tbsp butter over medium-high heat.
5. Sear the potato side first – Place the potato-covered side down in the pan and cook for 3-4 minutes until golden and crispy.
6. Flip and cook the other side – Gently flip the halibut and cook for another 3-4 minutes, basting with butter and thyme until the fish is cooked through.

Make the Lemon Butter Sauce (Optional):

7. Deglaze the pan – Remove the fish and add butter and garlic, cooking for 30 seconds.
8. Add stock and lemon juice – Pour in chicken stock and lemon juice, stirring until reduced slightly.
9. Finish with capers – Stir in capers for extra briny flavor.

Serve the Dish:

10. Plate the halibut – Spoon the lemon butter sauce over the fish and serve immediately.

Best Sides to Serve with Gordon Ramsay Potato-Crusted Halibut

• Garlic mashed potatoes – Creamy and buttery, complementing the crispy crust.
• Sautéed asparagus – Adds a fresh, crisp contrast.
• Roasted cherry tomatoes – A burst of sweetness balances the dish.
• Spinach or kale sautéed in garlic – A light, healthy pairing.
• Parsnip purée – A smooth, slightly sweet side that enhances the halibut’s flavors.

Pro Tips for the Best Gordon Ramsay Potato-Crusted Halibut

• Use Yukon Gold potatoes – They have the perfect starch content for crispiness.
• Slice potatoes thinly – A mandoline slicer ensures even, thin slices.
• Press the potatoes firmly onto the fish – This helps them stay in place while cooking.
• Don’t move the fish while searing – Let it develop a golden crust before flipping.
• Baste with butter for extra flavor – Enhances the crispy texture and richness.

Creative Variations of Gordon Ramsay Potato-Crusted Halibut

• Make it spicy – Add a pinch of cayenne pepper to the seasoning.
• Try a mustard glaze – Brush the halibut with Dijon mustard before adding potatoes.
• Use sweet potatoes instead – A slightly sweeter and healthier twist.
• Add parmesan to the crust – Sprinkle-grated parmesan over the potatoes before cooking.
• Serve with a creamy dill sauce – Mix Greek yogurt, lemon, and fresh dill for a refreshing contrast.

Storage and Reheating Tips for Gordon Ramsay Potato-Crusted Halibut

• Store in an airtight container – Keep in the fridge for up to 2 days.
• Reheat in the oven for best results – Bake at 375°F (190°C) for 10 minutes to maintain crispiness.
• Avoid microwaving – It can make the potatoes soggy.
• Freeze raw, not cooked – Assemble the fish with potatoes, freeze, then thaw and cook fresh.

FAQs

How do you keep the potato crust from falling off the halibut?

Press the thinly sliced potatoes firmly onto the fish, ensuring they slightly overlap. Cooking the potato side down first in a hot pan with oil helps them stick and form a crispy crust.

What type of potato works best for a crispy crust?

Yukon Gold potatoes are ideal because they have the right balance of starch and moisture, helping them crisp up while staying tender.

How do you know when halibut is fully cooked?

Halibut is done when it reaches an internal temperature of 130-135°F (54-57°C) and flakes easily with a fork. The potato crust should be golden and crispy.

Can I bake potato-crusted halibut instead of pan-searing it?

Yes, bake at 400°F (200°C) for 12-15 minutes, but for extra crispiness, sear the potato side in a pan for 2-3 minutes before baking.

Final Thoughts

Gordon Ramsay’s Potato-Crusted Halibut is a crispy, elegant seafood dish that balances flaky halibut with a golden, crunchy potato crust. Whether served with a lemon butter sauce, creamy purée, or fresh greens, this dish delivers restaurant-quality flavor at home. Try it today and impress with this gourmet-style halibut!

Print