Name: Crispy Fish and Potatoes with Mixed Herb Gremolata
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 1.4 to 1.5 pounds (650 to 700 grams) baby potatoes; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; Four 6 to 7 ounces each (175 to 200 grams) halibut fillets, skin removed; 1/4 cup (32 grams) all-purpose flour; 2 tablespoons (30 grams) unsalted butter; 1 handful flat-leaf parsley; 2 tablespoons dill, mint, chives, cilantro and/or basil; 1 clove garlic; 1 lemon; 1/2 cup (125 milliliters) mayo

Heat your oven to 450 degrees F and place a rack in the lowest position.

Add the baby potatoes to a large pot and cover with cold water. Season well with salt and bring to a boil over high heat. Cook until the potatoes are fork tender, 12 to 15 minutes, then strain and allow the potatoes to cool slightly. When cool enough to handle, lay the potatoes out onto a sheet pan and, using the bottom of a glass or measuring cup, squash each potato down slightly just so it bursts and flattens a bit. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss gently to evenly coat.

Roast the potatoes on the bottom rack of the oven for 15 minutes. Flip and continue to cook until golden and crisp, another 10 minutes.

While the potatoes roast, prepare the halibut. Heat a large skillet over medium-high heat and pat the fillets dry with a piece of paper towel. Scatter the flour into a shallow dish, season the fillets well with salt and pepper and dredge in the flour.

Add the remaining 1 tablespoon oil into the pan along with the butter and allow it to melt together. Tap the excess flour off the halibut fillets and place in the pan to sear until deeply golden brown on the first side, 3 to 5 minutes. Flip the fillets over and continue to cook just until the internal temperature reaches 140 degrees F or the fish easily flakes when pierced with a fork, 2 to 3 minutes.

Remove the halibut to 4 serving plates to rest while you prepare the gremolata.

Place the parsley, herbs and garlic onto a cutting board and zest over the lemon. Finely chop everything together until well combined. Season with salt and pepper and transfer to a bowl.

Remove the potatoes from the oven and transfer to the plates. Cut the lemon in half and juice over the fish and potatoes and top with the fresh herby gremolata, reserving 2 teaspoons.

Stir the reserved gremolata into the mayo and serve on the side.

Crispy Fish and Potatoes with Mixed Herb Gremolata

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