ingredients.
Potato Crusted Fish
- (¾) lb mild white fish filet, cut into 2 filets (I used sablefish, but cod, halibut are other alternatives)
- (1-2) potatoes, cleaned
- (1) tbsp dijon mustard
- (1) tbsp butter
- (1) tbsp extra virgin olive oil
- (2) garlic cloves, smashed
- salt & pepper
- (1) lemon
Kale Side Dish
- (1) bunch kale, cleaned, stems removed, roughly chopped
- (2) garlic cloves, sliced
- (1) tbsp extra virgin olive oil
- (½) cup water
- (1) lemon — can be same lemon from above
- salt
directions.
To make fish:
- Slice the potatoe extremely thin using a mandolin (if you have different thickness settings just set it to the thinnest option; if you don’t have a mandolin you can use a vegetable peeler to peel potato slices, it just won’t look as nice as with a mandolin)
- Lay a piece of parchment paper and arrange the potato slices overlapping, pressing gently (lay enough to cover one side of the fish which may vary depending on your filets)
- Smear dijon mustard over the potatoes and sprinkle with salt and cracked pepper
- Lay the fish filet on top of the layered potatoes and smear top with more dijon, salt and pepper
- Add another layer of overlapping potatoes on top of the fish filet
- Wrap the potato crusted fish filet in the parchment paper tightly, press on all sides to compact and help the potatoes stick to the fish
- Refrigerate the fish packet and repeat this process with the other filet of fish (refrigerate both fish filets for at least 20 minutes before cooking)
- Add the oil, butter and smashed garlic to a lage nonstick pan over medium-high heat
- Make sure pan is hot, then season the outside of the fish with salt and pepper and add to the heated pan
- Cook the fish for about 3-4 minutes per side , until potatoes are golden brown and cripsy
- Lay cooked fish on a paper towel to drain any excess fat, season with a sprinkle of salt and a squeeze of lemon juice
To serve with side of kale:
- Before you do step 8 above, heat another large pan over medium-high heat with olive oil and garlic
- After garlic is heated (about 30 second – 1 minute) add chopped kale to pan with water
- Cover and cook for about 5 minutes
- You can begin step 8 above to cook the fish
- Once fish are in the pan cooking and the kale has been covered for those 5 minutes, you can uncover and stir
- Cook until all the water has evaporated and sprinkle with a pinch of salt and a squeeze of the lemon juice
- Keep warm over low heat until fish is ready to be served