Potato-Crusted Halibut

Name: Potato-Crusted Halibut
Prep time: 1 h 46 min
Cook time: 1 h 46 min
Total time: 1 h 46 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 Tbsp fennel seeds; 6 garlic cloves, smashed; 680 grams Pacific halibut fillets; 4 servings Kosher salt; 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips; 355 milliliters extra-virgin olive oil; 1 pinch Pinch crushed red pepper flakes; 1 thyme bundle; 3 Yukon gold potatoes, scrubbed

Potato-Crusted Halibut requires around 1 hour and 46 minutes from start to finish. This recipe serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 313 calories, 35g of protein, and 11g of fat per serving. A mixture of bay leaves, pepper flakes, pacific halibut fillets, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as an expensive main course.

Instructions

Watch how to make this recipe.

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. (*Big tip: This can be done ahead and used for LOTS of different things.)

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Bay Leaves

Lemon Zest

Olive Oil

Garlic

Thyme

Equipment you will use

Sauce Pan

Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds.

Ingredients you will need

Potato

Equipment you will use

Mandoline

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.

Ingredients you will need

Potato

Fish

Equipment you will use

Baking Paper

Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt.

Ingredients you will need

Infused Oil

Halibut

Potato

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.

Ingredients you will need

Halibut Fillets

Potato

Fish

Roll

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.

Ingredients you will need

Infused Oil

Potato

Fish

Add 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".

Ingredients you will need

Olive Oil

Potato

Fish

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer to serving plates and serve.

This will make a fish lover out of anyone!

Ingredients you will need

Fish

Equipment

Ingredients

Servings:

bay leaves 1Tbsp

fennel seeds 6

garlic cloves, smashed 680grams

Pacific halibut fillets 4servings

Kosher salt 1

lemon, zest removed from the lemon with a vegetable peeler in wide strips 355milliliters

extra-virgin olive oil 1pinch

Pinch crushed red pepper flakes 1

thyme bundle 3

Yukon gold potatoes, scrubbed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Anne Amie Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.