Potato-Crusted Halibut

Total Time:
1 hr 46 min
Prep:
40 min
Inactive:
1 hr
Cook:
6 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions
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.)

Cook's Note: In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.

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!


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4.3 54
Best food network  item not reviewed by moderator and published
Wow.  I was so curious to try this recipe after reading all the highs and lows.  Sadly, this was a big flop for me.  I agree with the negative reviewers who said it was too oily, potatoes didn't brown properly, fish was soggy.  I am used to halibut being very firm and white, and this was just slimy!  I don't think this is a bad recipe, but it seems hard to get right the first time- and halibut is too expensive to experiment with!  I used the thinnest setting on my mandolin and thought I followed the recipe.  The only thing I can say is that my potato wrapped fish didn't look like hers in the video- my potato slices weren't as thin (not sure how I could have gotten them thinner!), and I think in retrospect I should have used fewer potato slices (she says three vertically).  Not sure if I will be brave enough to try this again! item not reviewed by moderator and published
I love you Anne! This recipe rocks. I can't believe the bad reviews. Accept responsibility for your failures ladies and gentlemen and stop blaming Anne! If you follow the recipe you will be rewarded with the most delicious moist fish and a crispy crunch exterior. The infused oil flavoring is amazing. A couple of things to remember. There is a reason she starts with "Using a mandolin". The potatoes need to be paper thin and the scales need to be close together. The scales should also overlap some when you are folding them over to create a tight seal. Make sure the oil is hot. She does tell you to use medium high heat so the oil will be bubbling. Lay the fish in the pan gently and let them cook for approximately 3 minutes before you touch them. Avoid trying to peak or you risk tearing the potato skin. When they are ready to flip they will release themselves from the pan. item not reviewed by moderator and published
Loved this recipe, subtle favors from the oil...definitely a resturant quality meal. Like another reviewer, we are so happy we ignored the negative reviews. Yes, this recipe taks a little time and patience. However, if you watch the video and follow the directions exactly as given, it is perfect. Have no idea how one person ended up with mush or another could not get the potatoes to stick. We are a pair of average cooks who own a good mandolin. That's it. Perhaps we just read the details and followed them exactly. Yum... item not reviewed by moderator and published
I was scared to attempt this recipe after reading the negative reviews but I'm so glad that I risked it! It was perfect and delicious and I couldn't get enough! I made it on a night I was home alone because I was nervous but was disappointed that I couldn't share such an elegant meal with others. I followed the recipe exactly and my fish was cooked perfectly and potatoes were crispy golden and delicious. I even fried the leftover sliced potatoes in the remaining oil because they where so good. The seasoning is very important, I could see it coming out bland if you don't season properly, as instructed. I will certainly make this again for a crowd, as you can prepare everything in advance and simply cook off the fish before serving. If you're nervous, make small batch at home when there's no pressure before investing in expensive ingredients for multiple people. In my case, it was worth the risk! Thank you, Chef Anne!!! You never disappoint! item not reviewed by moderator and published
Delicious! I'm not an experienced chef and was a bit nervous to begin the adventure. I watched the video a few times, read and re-read the recipe, allowed plenty of time and had a back-up dinner plan in case I failed. No need - it was perfect and wished that I bought a bigger piece of fish! item not reviewed by moderator and published
I've made many of Chef Anne's recipes, and never been disappointed. Until now. What a waste of expensive fish. Bland and boring. Nearly impossible to get the potatoes to stick together or to the fish. I'm not a trained chef by any means, but I do know my way around a kitchen. Sorry, Anne, item not reviewed by moderator and published
I hate leaving a bad review. Especially for Chef Anne (whom I LOVE by the way. However, I want others to read the other bad ratings on this recipe. I don't usually follow what others have to say, especially since I pride myself on being an advanced home cook. Do not make this recipe unless you intend to make this into tomorrow's fish chowder tomorrow. Clearly my intent and I'll post the left over "chopped" transformation recipe. All the negative reviews are correct. It's horrible. Too much oil. Potatoes never properly browned. Fish was soggy. Gross. Although I can make it work tomorrow, it didn't work tonight. Video Clips and all. For those that don't believe me, enter at your own risk. Don't say you weren't warned. item not reviewed by moderator and published
This literally went to the dog and my husband and I ordered pizza. Wrapping the fish wasn't particularly hard (I used a mandoline to slice and I followed the recipe precisely with letting the fish hang in the fridge and such. Despite hot enough oil, my fish came out too greasy for my liking and the potatoes cooked very unevenly and were also too greasy. The infused oil was lovely and I'd love to dunk some good bread in it but man, what a disappointment otherwise. I'm a very experienced home cook and tackle everything and this is my only fail in the four years my guy and I have been together. The dog seemed incredilbly pleased though. item not reviewed by moderator and published
I can't say enough bad about this recipe, I just wasted 2 hours and 60 dollars worth of fish on it. I am not at all intimidated by complicated techniques or methods or assembly of foods, I rather enjoy the challenge. The prep time listed here is a joke. The oil infusion has to be made -- very easy -- but then sit off the heat for AT LEAST an hour. Then, the completely assembled fish (brushed with said infusion has to be refrigerated for AT LEAST an hour. That's AT LEAST two hours in before any time spent cutting, mandolining, chopping, and assembling. "Building" and wrapping the potato crust out of paper thin mandolined potatoes is not just tough, it's like it's like to trying to climb a greased flagpole. I gave up after building four of them. Just not worth the effort, I think there are better ways to skin this cat. item not reviewed by moderator and published
Great recipe. Infused oil is very tasty. Suggest the oil is very hot, in order to crisp the potatoes item not reviewed by moderator and published
My new go-to dish when I want to impress company. Thanks! item not reviewed by moderator and published
This was a huge step up from the last recipe for this I tried; I don't see how you could make it without a mandoline though. Must have lots of patience and time.... The flavored oil is my favorite part of the recipe. It made quite a bit extra so I saved and brushed it on skin on/bone in chicken breasts before baking in a convection oven. I also served a rosemary port wine sauce alongside. item not reviewed by moderator and published
This recipe is outstanding! I did not have a mandolin on hand, so I used a food processor. I did have to pick through the sliced potatoes to find slices that, I thought, would be thin enough. Glad I did. The thin sliced potatoes wrapped around the halibut beautifully and once cooked, they were crispy and tasty and the halibut, which I seasoned well before wrapping with potato, was succulent and delicious. Another brilliant recipe from you, Anne. Thank you. item not reviewed by moderator and published
Love Chef Anne but this dish is a nightmare. I does not work for me. Tried it three times! I tried two different mandolins. Finally got the "feeney" rounds but still had the potatoes fall apart in the cooking stage despite cautious handling. Each time I made this, the fish turns out yummy (a little oily but the frustration of trying to make the 'scales' presentation work takes all the fun out of it for me as a cook. Chef Anne: please be cautious in presenting a dish like this for amatuer cooks and sell it as easy. item not reviewed by moderator and published
On the show it looked fabulous and doable - I even went out and bought a mandoline (I should have invested in a better one. Mine didn't get anywhere near paper thin. The infused oil was very tasty and the fish actually turned out pretty well but wasn't pretty packages like Anne's. If I get a better mandoline I might try it again. It was another adventure in cooking! item not reviewed by moderator and published
Excellent! I've made this twice - the 2nd time was after I bought a mandoline (makes a difference. Also, the second time I used cod instead of halibut - much less expensive, but turned out great. This is one of my go-to recipes when I REALLY want to impress someone. Some trouble getting the potatoes to stick and form themselves to the fish (that's why I used the excuse to buy the mandoline. It is fantastic - Anne rocks! Sorry she lost out on the Next Iron Chef contest - I would love to see her battling in Kitchen Stadium. Love & Kisses to Anne. item not reviewed by moderator and published
The fish came out moist and perfect. Had a bit of a hard time getting the potato slices to stick, but eventually worked that out. I just thought the taste was rather bland. item not reviewed by moderator and published
I'm making this tonight, and I can't wait. But I'm curious: Isn't an "elongated circle" an oval? ;) item not reviewed by moderator and published
Amazing. Everyone said it was the best halibut they had ever tasted. Moist and flavorful, plus the recipe is relatively easy. A mandoline would be handy, but I thinly sliced the potatoes with a sharp knife and it still worked okay, though it wasn't perfect. I hate fish, and this was great. item not reviewed by moderator and published
Delicious! I made this with mahi-mahi, instead of the Halibut, because that's what I could find. And it worked amazingly, I would definitely recommend it as a substitute. I bought a mandoline just for this recipe, and put it on the absolute lowest setting for they were more than paper thin. They were so thin, in fact, that they weren't round, but half moons from the edges of the potato. Doing this made creating the potato crust around the mahimahi the easiest thing in the world, and I'm no great cook. I also used cling wrap, which also worked great. Given that the potatoes had been dabbed with the infused oil, they slid off the cling wrap and into the pan when i opened and lifted the "cling wrap pouch". This made it so i didnt disturb the crust while putting it into the pan. I used one spatula and my hand to keep the top crust in place as a flipped it over. Anyway, this tasted like the greatest fish I've ever had, and I'm not a big fish fan! item not reviewed by moderator and published
Just made this for my wife for valentines day! Great recipe! Will be making this again! Just follow Chef Anne's instructions and it will be perfect. item not reviewed by moderator and published
very tasty, great directions...we used cod because our local market did not have halibut...I had to experiment with the temperature of the pan, but my third and fourth pieces of fish came out perfect...I braised some spinach to go with it...was a great meal... item not reviewed by moderator and published
This is amazing!! The crispy crust and the soft fish inside... amazing!! Used cod this time. The infused oil brings so much ...to the table! Took me some time to make these pockets good-looking, but worth the time - I am sure it will go smoother next time - thinking about it already! My parents and hubby were impressed! item not reviewed by moderator and published
the infused oil is wonderful - on everything. Had to use frozen cod fillets - no fresh fish in my area. Perhaps I did not get the thawed fish dry enough, but my "packages" were not impressive to look at. But they tasted fantastic. Love it Love it. Will try again. item not reviewed by moderator and published
Made this in October and forgot to post results. We really enjoyed this. I've made it 3 times in past month. Thanks, Anne! item not reviewed by moderator and published
I made this recipe with chicken, since we're not big on fish. I used 3 skinless, boneless breasts and sliced them in half horizontally so they would cook faster. The oil is FABULOUS! I wanted it to have a milder flavor, so I used a mix of extra virgin olive oil and canola oil. For the oil, I used 1 tablespoon dried rosemary and omitted the fennel seed. I used only 1/2 bundle of thyme and 2 dry bay leaves. I srtained the oil into a decorative bottle and put it on my stove near all my other oils. I'm looking forward to using it in other recipes. Thanks so much, Anne, for a GREAT recipe. item not reviewed by moderator and published
did good. see yo used less SAL:T good girl item not reviewed by moderator and published
This recipe is spot on. The crispy potatoes contrast beautifully with the flaky delicate fish - I used seabass instead of halibut. My pieces of fish were kid of big, so I finished in the oven. The dish looks fabulous and tastes even better. Really a restaurant quality dish. Thanks Anne - you are the best chef on the network! item not reviewed by moderator and published
Absolutely delicious. Though in LaGrange, GA you cannot get the beautiful pieces that you had. I had to buy it frozen in a bag and it was the tail with bones in it, but after preparing it, the dish was superb. Thank you item not reviewed by moderator and published
MMMmmm! I have a freezer full of fresh-caught Alaska halibut and decided a few days ago to find a new way to cook it. Oh... YUM.... Ann's recipe is awesome!! It's a keeper! :O) item not reviewed by moderator and published
I just made this for dinner tonight and my gosh, how beautiful and tasty the fish came out. The trick for the potato sticking to the fish is to slice it as thinly as possible on the mandoline and be very delicate while transferring into and out of the pan. Flavor was superb! I sprinkled salt very lightly on potato and fish and it came out just enough so pay attention not to over salt. I served it on a bed of sauteed spinach w/ the left over infused oil. It's like a fancier version of fish & chips. Will definitely make this again!! item not reviewed by moderator and published
This recipe reminds me of Daniel Boloud's Sea Bass Paupiette, but with MUCH BETTER directions on how to wrap the fish in potato slices. Thank you! item not reviewed by moderator and published
I made this for the first time last night. It was delicious. Important to remember to put the rolled up fish in the fridge for a hour as the recipe states before cooking. It was so simple yet looked so elagent. Thanks Anne, love your show and your cooking style! item not reviewed by moderator and published
We have made this recipe several times, & it is always delicious & looks impressive to serve to our guests. Very elegant presentation... Instead of halibut, we use striped pangasius fillets (swai) which are very inexpensive & have a catfish-like flavor. item not reviewed by moderator and published
I typically avoid cooking fish when it looks a little difficult. However, this was amazingly simple and the most delicious fish I've ever cooked. It was the first time Ive flavored oil (other than garlic) and used a mandoline--A whole lot of fun-- I'll continue to make this one!! item not reviewed by moderator and published
I am excited to try this recipe but someone please help. Has anyone done everything but fry the fish and let it sit in the fridge the night before? I would like to be able to do all this the night before. HELP! item not reviewed by moderator and published
I used cod instead of the halibut and I had a bottle of lime infused olive oil and used that instead of making my own. I served it over sauted escarole with garlic and lime (zest and juice) Desert was strawberry rhubarb crisp. item not reviewed by moderator and published
This recipe was a disaster for this experienced cook. Everything was great up to cooking the fish. Be prepared to clean your stove, walls, counters, and floors from the oil splatter. The potatoes came off of the fish and the result was a big extremely oily glob of fish and potatoes. It turned out to be an extreme waste of $$$ thrown in the trash. item not reviewed by moderator and published
Comment to writer stating blogging on cookbook to be found "lame" - may I remind the writer that "lame" laughed all the way to the bank. This person may well move ahead to do great things - like donating to a Feed America with her blessings - helping the poverty of children . item not reviewed by moderator and published
Something I'd definitely make again. Could work well with tilapia as well. item not reviewed by moderator and published
i tried this fish the other night and after finding the tool i needed to slice the potatoes (and my knuckle, ouch), i came out with super thin potatoe slices. with help of the parchment paper to roll the fish, the halibut came out just perfect, not to oily, only crisp and wondeful. i would make this dish again in a heart beat, only this time, keeping my skin on the knuckle. item not reviewed by moderator and published
My husband made this tonight ! You can bet he is going to be a very happy camper tonight! item not reviewed by moderator and published
I made this for my husband's birthday dinner and he could not rave enough about it. 9.7-9.9 out of 10 was his raiting. I did not have parchment paper to use for wrapping, so I had to use saran wrap, and I have to say, it was a little tough getting the potatoes to adhere nicely to the filet all the way around. However, if they slipped off during cooking, I just let them cook in the oil and then re-arranged them for the plating/serving. All in all a delicious dish, and beautiful presentation. will make again!! Lisa - Water Mill NY item not reviewed by moderator and published
I loved this recipe. I never had halibut before (or that I remember) and it was pretty easy. I had watched the episode first and sorta forgot things as I was doing it. For one, I do NOT have a mandoline so I cut my potatoes by hand and I made many too thick and so I had a lot of leftover potatoes (so I just fried them up, yum~). It took longer than I expected cause the recipe doesn't have the hour the fish is in the fridge, only the hour it takes for the olive oil to set... However, this recipe really wow'd my parents and almost convinced them to buy me a mandoline...xD This one is a keeper. I love Chef Anne, she's so eccentric but awesome at the same time. She's my kind of gal. item not reviewed by moderator and published
I just started a food blog yesterday, which I expect no one to follow as it is just for fun. No, this is not a "Julie and Julia" thing-thought the whole concept of cooking your way through a cookbook was lame not to mention I do not use cookbooks. I do believe, however, that if I can cook, you can cook. It just takes patience, trial and error, and a willingness to learn. I recently became inspired to blog about my food after I executed Potato Crusted Salmon superbly. I was so impressed by how it turned out, that I plated it and photographed it with my iPhone. I am not a professional photographer and the plating is not that great as I am still working on my presentation skills. You can read about it on my blog: http://ificancookyoucancook.blogspot.com/ item not reviewed by moderator and published
This is always a "go-to" entree when I'm at a restaurant, so I was anxious to try it at home. It turned out great, and I'm sure the more I do it the better and it will get. I took a couple short cuts by blending two infused olive oils I had on hand (smoked paprika and garlic). They worked like a charm. I also used a russet potato and it worked just fine, too. I may try to pat the fish dry before wrapping. I also skipped the hour long refrigeration step. The potatoes slipped a bit, but not too much really. Using 2 spatulas to turn the fish really helped. Start to finish - it took me 15 minutes to get it on the table. Looking forward to mastering this dish to make it part of my repertoire. item not reviewed by moderator and published
I made this last night and it was wonderful. I think I need to slice my taters thinner but overall, it was delicious and we will definitely have this again. Anne's recipes rock and she is one of my favorites. I'm trying the short ribs tonight and the braciole on Thursday! She is a great cook and I love her. Be patient and this will be delicious. Don't rinse your taters either! Another home run for Anne. item not reviewed by moderator and published
This fish was amazing. For the individual who complained the potato crust didn't stay on the fish - it was because Anne specifically stated that the potatoes should not be soaked in water prior to use!!! item not reviewed by moderator and published
My husband had this dish in a restaurant and I've been wanting to duplicate it. Seeing Anne do this on her show was all I needed. The dish turned out great. Crispy potatoes, moist fish, delicious flavored oil. I had one filet unwrap a bit on one side due to poor potato placement. The other two looked as good as they tasted. I'm making this again -- next time for company. item not reviewed by moderator and published
I'm bummed out by the way this looked, just fair and very greasy. (This is not a low-cal fish recipe!). The potato 'scales' were finickey and had to be babied or else it would fall off the fish. Turning it over in the pan was a Hail Mary pass. I have a gas stovetop and top notch cookware yet I had to crank it up heat to HIGH to get the same brown crust that Anne got on her potato. I sliced and stored the potatoes in a container with water the night before. (Later I watched the video and she said not to wash the potato to keep the starch). However, I like meals than can be prepped in stages and so I did that one step ahead. I will try it one more time. Next time I will do ALL the prep the night before (slice, wrap, and refrigerate the fish ready to fry). If that doesn't work better, I'll go back to my trusty fish & chips. item not reviewed by moderator and published
I made this fish and then the swiss chard with it. The combination was a fantastic duo! The halibut cooked up so light and flaky inside the crisp potato skin. I ended up using a red swiss chard for the greens and it added so much color and flavor having plated the chard with the fish lying on top. My mandolin worked perfect on making those thin wafer-size potato slices for the fish. This was such a big hit with my husband and me! I can't wait to make this dish for my guests next weekend! Thank Ann....wonderful! item not reviewed by moderator and published
Fabulous fish, even for the fish-as a last-choice eater. Wonderful flavor & beautiful presentation! Thank you, Anne, for another terrific recipe. It seems that no matter what is being cooked, your recipes rock! item not reviewed by moderator and published
This was a bit daunting at first ... then I took it on and what a fabulous dish and great taste w/Myer lemon I now understand why.. yes I do! Thank you... the next attempt will be the strawberry ruhbarb crisp easier.. and perfect for this season. The Chef ..She Rocks!!! item not reviewed by moderator and published

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Potato-Crusted Quiche

Recipe courtesy of Food Network Kitchen