Potato-Crusted Halibut

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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.

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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.

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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!!!

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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.

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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.

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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!

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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!

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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!!!