Mike Isabella's Microwavable Fish and Chips

By JacqueDavison

Ingredients

• 1 small russet potato, sliced into 1/16 inch disks
• 1/8 tsp kosher salt, plus more for seasoning
• 1/2 cup sliced leek, about 1/4 inch thick (rinse under cold running water)
• 2 tbsp water
• 2 tsp extra-virgin olive oil
• 1 tsp capers, chopped
• 1 tsp minced parsley
• 1 tsp lemon juice
• 1/2 teaspoon lemon zest
• 1 4-6 ounce halibut filet
• 2 tbsp dry white wine

Preparation

Step 1

Thread the potatoes through the center on a wooden skewer. Make sure to leave a small space between each one. Season lightly with 1/8 teaspoon kosher salt.



Place over a large bowl so the potato slices are suspended in air. Microwave on high for 3-5 minutes or until they start to brown. Remove from microwave and set aside.



For the tartar sauce, place leeks along with water on a microwave safe plate and cover tightly with plastic wrap. Microwave on high for 3-3 1/2 minutes or until leeks are soft. Remove from microwave and set aside. Take caution as plate will be hot!



Place halibut filet on a microwave safe plate, season with a pinch of salt and pour white wine around. Cover tightly with plastic wrap and microwave on high for 3-4 minutes. Fish will steam and be fully cooked.



Meanwhile, combine the cooked leeks, extra-virgin olive oil, capers, parsley, lemon juice, lemon zest and a pinch of salt.



Once halibut has finished cooking, remove with caution from the microwave. Remove plastic wrap, garnish with leek mixture and serve with chips on the side. Enjoy immediately.