Fish Wrapped in Crispy Potatoes

By jeenikeen

Ingredients

• For Dill and Caper Sauce:
• 1 tablespoon olive oil
• 2 large russet potatoes, peeled and sliced lengthwise, very thinly
• 1/4 cup dill and caper sauce - see below
• 2 (6 ounce) sole or cod fillets, rinsed and pat dry
• 1 tablespoon olive oil
• 1/2 cup dill
• 1/2 cup parsley
• 2 cloves garlic
• 3 tablespoons capers, drained
• 1/2 lemon, juice and zest
• 2 tablespoons olive oil
• pepper to taste
• Blend all dill and caper sauce ingredients in a food processor.

Preparation

Step 1

1. Heat the oil in a pan over medium heat.
2. Add the potato slices in batches, cook until tender, about 2 minutes, and set aside on paper towels.
3. Place enough of the potato slices down on your work surface to cover the fish in an overlapping pattern.
4. Spread one tablespoon of the dill and caper sauce over the middle of the potatoes where the fish will lie, top with the fish and another tablespoon of the dill and caper sauce.
5. Fold the potato slices over to completely wrap the fish and inter-weave the ends.
6. Wrap the fish in plastic and let chill in the fridge for an hour.
7. Heat the oil in a pan over medium heat.
8. Add the fish and cook until golden brown, about 4 minutes per side.