A very simple recipe. We felt the need for halibut, but if that is not available or too pricey, try orange roughy or cod instead.
2 fillets of halibut
2-3 Yukon Gold potatoes
See? Simple. First, salt and pepper the fish lightly. Slice the potatoes as thin as possible, using a mandolin if available. The thinner and larger each slice, the better - thin enough to see through.
Arrange 5-6 potatoes in a row on a non-stick surface (like a baking mat), overlapping each potato slightly, so that they form a strip as long as a fish fillet. Arrange a second row of potatoes next to the first, overlapping them with each other and with the first row, to create a mat of potato slices. Salt and pepper the potatoes slightly.
Place the fish in the middle of the potato mat, and carefully wrap the potatoes up around the fish. Press firmly to adhere. This took some effort, but if the potatoes are thin enough, it should work after one or two attempts. If there is lots of overlap in the potatoes, it will help.At that point, it is only a matter of frying the fish in some olive oil, about 4 minutes per side, until the potatoes are nice and crispy, and the fish is cooked. Serve with some sauteed spinach and slivered garlic.
