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Potato-Crusted Halibut

4.2(69)

by Anne Burrell·published 2015-05-30

Open original recipe

Main Dish

Servings

4 servings

Total time

—

Calories / serving

1013 kcal

Ingredients (10)

serves

1 1/2 cups extra-virgin olive oilolive-oil
6 garlic cloves, smashedgarlic
1 thyme bundlethyme
2 bay leavesbay-leaf
1 lemon, zest removed from the lemon with a vegetable peeler in wide stripslemon
Pinch crushed red pepper flakesred-pepper-flakes
1 tablespoon fennel seedsfennel-seed
3 Yukon gold potatoes, scrubbedpotato
4 (6-ounce) Pacific halibut fillets
Kosher saltsalt

Instructions (5 steps)

01In 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. (*Big tip: This can be done ahead and used for LOTS of different things.)
02Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, 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 facilitate the rolling. Press to compact and really 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". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.

04Add the infused olive oil to a large nonstick saute pan until the bottom is generously 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 frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.