Potato Wrapped Halibut Recipes

Steps:

• 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.)
• Using 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.
• To cook the 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". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

Steps:

• Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
• Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
• Place one fish fillet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish fillet, and parsley.
• Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.

Steps:

• Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds. Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper. Place one fish filet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish filet, and parsley. Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce. Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes. Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm. Onions - Preheat oven to 400 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper. Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.