Potato-Crusted Fish Filet

Potato-Crusted Fish Filet

 

 

This is a great way to cook fish filets, crispy on the outside and moist and tender on the inside, and the presentation on the plate is beautiful. The trick to this dish is that the Russet potatoes have to be cut paper thin using a mandoline slicer.

You can use any thick fish filet, we like, sea bass or halibut but any firm fish will work.

-In a small sauce pan combine and bring to a boil then turn off the heat and let sit for a least one hour. This oil can be used for other dishes, I make home made potato chips with it, they are amazing.

1 ½ cups extra-virgin olive oil

6 cloves of garlic, crushed

A hand full of fresh thyme on the stem

2 bay leaves

The zest of one lemon, removed with a vegetable peeler

A pinch of crushed red pepper flakes

1 tablespoon fennel seeds

Next prepare the fish package.

2 medium sized russet potatoes, scrubbed.

4- 6oz. fish filets, dry the surface with a paper towel.

Lay a piece of plastic wrap on the counter and cut enough extremely  paper thin slices of potato for one filet, about 12 to 16 using a mandoline slicer, do not rinse them, the starch holds them together. Arrange 3 to 4 slices in an overlapping vertical line pressing them together as you put them on. Repeat until you have a 4 by 6 inch overlapping rectangle that looks like fish scales. Brush with the olive oil mixture and sprinkle with salt. Lay the fish filet on it, using the plastic wrap, wrap the potato over the fish and press to seal. Brush the outside with the oil and wrap in the plastic wrap and put in the refrigerator for one hour, repeat with the other 3 filets.


 

Cooking the fish

Add the infused oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to medium high heat, have a spatter screen handy, the oil will pop quite a bit as you cook the packets. Season the fish with salt and add to the pan. Cook the fish on both sides for 4 to 5 minutes spooning the oil over the fish to baste it as it cooks. The potatoes should be crispy golden brown and the fish will be perfectly cooked and moist. Place on plates and serve. Enjoy!

 

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