Potato Encrusted Branzino

This is an impressive dish for company and I love the crunch from the potatoes. Of course, if you can’t find branzino, cod or even red snapper will work nicely too.

INGREDIENTS, serves 2

4 branzino filets

8 fingerling potatoes, sliced thin

5 tablespoons salted butter

3 cloves garlic, minced

1 tablespoon potato starch

Salt and pepper

Parsley, chopped for garnish

DIRECTIONS 

Season fish filets with salt and pepper.

Using a mandolin, slice potatoes into even sized circles. 

Place sliced potatoes in salted water. Bring up to simmer/boil for 2-3 minutes. Drain, spread out on paper towels and pat dry.

Mix 1 tablespoon potato starch with 2 tablespoons melted butter. Dredge potatoes in potato starch/butter mixture.

Overlapping the potatoes, place them on one side of fish like “scales.”  Season with salt and pepper.

Allow to rest in fridge for up to 24-hours, but at least one hour to allow potatoes to adhere to fish.

Heat skillet on medium heat. Add 3 tablespoons butter until melted. Add garlic and cook for 30 seconds. Place filets potato side down. Cook until browned, about 12 minutes. Flip fish and cook for 2-3 minutes more.

To plate, place a circle of red pepper puree on each plate. Remove fish from heat and place on top. Garnish with parsley.

ROASTED RED PEPPER PUREE

INGREDIENTS
1 jar roasted red peppers

¼ cup olive oil

2 cloves garlic

¼ teaspoon dried oregano

¼ teaspoon lemon thyme

Salt and pepper to taste

DIRECTIONS
Heat olive oil. Add garlic and cook for 30 seconds. Add roasted peppers, herbs, salt and pepper. Bring up to simmer. Allow to cool. Place in Cuisinart and mix until pureed.