Mustard-Crusted Fish with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy Bengali-inspired dish featuring fish coated in mustard paste, slow-simmered with potatoes and tomatoes until tender. This indian ready in about 55 minutes pairs pounds Fish fillets, tablespoons Mustard powder, tablespoon, minced Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 pounds fish fillets dry with paper towels and season with 1 teaspoon salt, 1/2 teaspoon turmeric powder, and 1/4 teaspoon black pepper. Set aside to marinate for 10 minutes.
  2. Step 2: In a small bowl, mix 2 tablespoons mustard powder, 1 tablespoon minced ginger, 1 tablespoon minced garlic, and 1 tablespoon water to form a smooth paste.
  3. Step 3: Coat each fish fillet evenly with the mustard paste, then set aside.
  4. Step 4: Heat 3 tablespoons oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and 2 medium diced tomatoes, and cook for 5 minutes until the onion softens and tomatoes break down.
  5. Step 5: Add 2 medium diced potatoes, 1/2 teaspoon turmeric powder, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, and 1 teaspoon salt. Stir to combine, then add 1 cup water. Bring to a simmer, cover, and cook for 15 minutes until potatoes are tender.
  6. Step 6: Add the mustard-coated fish fillets to the pot, nestling them into the sauce. Cover and simmer for 10 minutes until fish flakes easily.
  7. Step 7: Stir in 2 tablespoons chopped fresh cilantro and serve hot.

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Frequently asked questions

How long does Mustard-Crusted Fish with Potatoes take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard-Crusted Fish with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds fish fillets from drying out.

Can I substitute ingredients in Mustard-Crusted Fish with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard-Crusted Fish with Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mustard-Crusted Fish with Potatoes?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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