This was one of those meals that just fell into place. The Wife had set out fish to defrost (Wild Marinated Soy Ginger Cod from Trader Joe's - delicious), so when a coworker emailed me this recipe I had my inspiration.The dish came together really well, and was very easy to cook - the impressiveness factor of crusted fish definitely exceeds the difficulty in preparing it.
Ingredients:1 Russet Potato2 Tablespoons of Olive Oil2 Pieces of firm white fish - we used Cod, but the original recipe called for Sea BassSalt and Pepper
Lemon to garnishDirections:Pat your fish dry with a paper towel and season with salt and pepper.
Heat the olive oil in a nonstick pan over medium heat.
Peel the potato and using a box grater, shred the potato.
Put the shredded potato in a kitchen towel and squeeze to remove the excess water. You'll be shocked how much water will come out of the shredded potato.
Make flat potato "pancakes" that are the size of your fish and place them in the pan.
Immediately press the fish into the shredded potato.
Then top with another potato pancake.Cook for about 10 minutes per side. I was actually surprised how slow the potatoes were to brown, but they'll get a beautiful crunch brown, it just comes with time.
Flip, and cook for about another 10 minutes, depending on how hot your pan is and how thick your fish is.
Squeeze a lemon over your fish, the potato will drink it up.I served this over caramelized leeks. It was the perfect balance between salty (the fish) and sweet (the leeks.)
Enjoy!
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