Potato-Crusted Halibut

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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.

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did good. see yo used less SAL:T good girl

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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!

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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

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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

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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!!

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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!

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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!

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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.

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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!!