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1
Using a sharp veggie peeler, shave the celery to get long thin shavings.
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2
Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator.
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3
The celery will get very crunchy, curly and cute.
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4
Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water.
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5
Toss the haricots verts in the boiling water and cook until the beans are tender but still firm.
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6
Remove the beans from the boiling water and plunge immediately into the ice water and let them cool.
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7
When they are cold and still vibrantly green, remove them from the ice water and reserve.
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8
Fish:
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9
Season the fish fillets with salt.
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10
Combine the herbs and the potato flakes in a shallow dish.
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11
Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture.
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12
Put on a sheet tray with the crusted side up.
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13
To cook and assemble everything:
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14
Preheat the oven to 350 degrees F.
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15
Coat a large saute pan with olive oil and heat it over medium-high heat.
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16
When the oil is hot but not smoking, add the fish, crusted side down.
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17
When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
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18
Remove the oil in the saute pan and add new oil.
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19
Toss in the garlic and crushed red pepper.
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20
When the garlic becomes golden and aromatic remove it and discard.
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21
Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through.
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22
When they are hot, turn off the heat and reserve them in the pan.
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23
Remove the celery from the ice water and dry in a salad spinner to remove the excess water.
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24
Add the celery to the pan with the beans.
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25
Squeeze in the juice from the remaining lemon half and season with salt, if needed.
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26
Divide the veggies between 4 serving plates and top with the crusted fish.
