This Potato Crusted Halibut dish is perfect for a summer dinner party with friends, or even a romantic dinner for two! Pair it with your favorite wine and you’ll be blown away by how delicious, and healthy, it really is.
1.5 cups olive oil
4 garlic cloves, smashed
1 thyme bundle
2 bay leaves
1 lemon, zest removed from the lemon with a vegetable peeler
Pinch crushed red pepper flakes
1 Tbsp fennel seeds
3 Yukon gold potatoes
4 (6-ounce) Pacific halibut fillets
In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour.
Using a mandoline, slice 1 potato extremely thin, in elongated rounds. Lay a piece of parchment paper on a dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato “scales” with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help with the rolling. Press to compact and adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight “fish package.” Put the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
To cook the fish:
Add the infused olive oil to a large nonstick sauté pan until the bottom is covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes
Posted June 9, 2017