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

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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4.4 52
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

Not what you're looking for? Try:

Potato-Crusted Quiche

Recipe courtesy of Food Network Kitchen