Breakfast/Brunch Main Dish

Pescado con Escama de Patata (Baked Fish with Potato Scales)

  • No Reviews
  • Potato Type: Fingerling
    Cuisine: AsianLatin / Hispanic
  • Serves: Serves 6-8
    Prep Method: BakedBoiled
Share on Print


Recipe by: Chef Glenda Barretto

Heirloom Recipe Collection. These are treasured family recipes that have been handed down from generation to generation. Tried and tested recipes whose rich, comforting flavors not only please the palate but warm the heart and soothe the soul. Be ready to be introduced to familiar but unusual dishes crafted with different kinds of fresh table stock potatoes and be surprised that there is a whole potato wonderland out there just waiting to be discovered. There’s such a wide selection of potatoes now, especially with the introduction of U.S. varieties in recent years, which can practically go into any Filipino dish, heirloom dishes included. Read on!



  • 500 grams clams
  • 1-1/2 cups water
  • 50 grams onion
  • 50 grams celery
  • 1 gram bay leaf
  • 1/4 tsp. peppercorns


  • 4 Tbsps. butter
  • 2 Tbsps. flour
  • 1 cup clam broth
  • 1/2 cup milk
  • 1/2 cup cream


  • 6 pcs. lapu-lapu or red snapper fillets, 120 grams each season with the following;
  • 2 Tbsps. calamansi juice
  • 1-1/2 tsps. salt
  • 1/2 tsp. white pepper
  • 150 grams U.S. Fingerling Potatoes, peeled, sliced paper-thin
  • reserved clam meat
  • 50 grams asparagus, blanched, cut into 1-inch lengths
  • chopped parsley
  • Parmesan cheese



1. Pour water into a casserole. Add onion, celery, bay leaf and peppercorns, and let boil.
2. After 2 minutes, add the clams and remove from heat as soon as the clams open. Strain and reserve the broth for the sauce. Remove clam meat from shell, and reserve.


1. Melt butter in a saucepan, and add the flour, whisking continuously.
2. After 3 minutes, add the clam broth and continue whisking until sauce thickens.
3. Add milk and then cream, and simmer until desired consistency is achieved. Remove from heat.


1. Season fish fillets with calamansi juice, salt and pepper.
2. Arrange a layer of potato slices over each fish fillet, slightly overlapping in a manner similar to fish scales.
3. In a saucepan over moderate heat, sear fish fillets with potato scales for about 2 minutes. Turn fish fillets over and sear the other side for about 1 minute. Transfer to a tray.
4. Arrange fish fillets in an oven-proof dish, garnish with the reserved clams and asparagus. Pour enough sauce over fish, sprinkle with chopped parsley and Parmesan cheese.
5. Bake in a 350°F oven for about 15 minutes or until the top is golden brown.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.