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1
Several hours before preparing the fish, place olive oil in a small heavy-bottom sauce pan.
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2
Add thyme (I tie it up in a bundle with kitchen string for ease), bay leaves, lemon zest (use a potato peeler to create large pieces), garlic, fennel seed, and red pepper.
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3
Bring slowly to a boil.
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4
Reduce heat and simmer 5 minutes.
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5
Remove pan from heat and allow to stand for 1 hour before straining for use.
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6
Using a mandoline slicer, slice 1 potato as thin as possible (slices should be thin enough to read through).
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7
To prevent the potatoes from turning brown, prepare only one fillet at a time.
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8
Do not rinse the potatoes, the natural starches will help to hold the potatoes together.
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9
Lay the potato slices out on a piece of parchment paper, overlapping by about half to make a mat that is roughly 4 x 6 inches.
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10
Brush the potatoes with the infused olive oil.
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11
Lightly salt.
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12
Lightly sprinkle a fillet with salt and pepper on both sides.
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13
Place the fish in the center of the mat, and using the parchment paper, fold the right side over the filet.
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14
Use the paper to lightly press the potatoes on to the fish.
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15
Carefully peel back the paper and repeat the process with the left side, pressing to seal the potatoes around the fish.
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16
Lightly brush the outside with the infused oil.
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17
Transfer on to a piece of plastic wrap and roll just tight enough to hold everything in place.
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18
Repeat with remaining potatoes and fillets.
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19
Refrigerate for at least 1 hour before cooking.
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20
When ready to prepare, heat a large skillet over medium-high heat.
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21
Add the infused oil so that the bottom of the pan is generously coated.
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22
When oil is shimmering, add fish and cook for about 34 minutes.
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23
Carefully turn the fish and cook for another 34 minutes.
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24
Use a spoon to baste the fish with the infused oil as it cooks.
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25
This will help to create the crisp crust.
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26
When potatoes are golden brown, the fish will be ready.
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27
Transfer to a plate and serve.
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28
I would suggest a side salad with a bit of tang or acid to compliment the fish.
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29
Enjoy!
