Potato Crusted Halibut with Artichoke and Fennel Confit
Ingredients:
| 1 ½ lbs. | Halibut, cut into four 6 oz. portions |
| 1 | Peeled potato |
| 2 tbsp. | Butter (melted) |
| 2 tbsp. | Oil |
| * See separate recipe for Artichoke and Fennel Confit |
- Peel the potato, and using a small ring mold cutter (1 ½ inches), cut out small cylinder potatoes. Slice pieces to about 2mm thick so that you end up with many thinly sliced circles.
- Mix potato pieces with melted butter and place on top of the halibut, overlapping each one until the top of the fish is covered.
- Heat 2 tbsp. oil in a saute pan.
- Add potato covered halibut to pan, potato side down, and gently sear until potato is golden brown. Carefully flip the fish over and sear the bottom of the fish.
- Place fish in oven preheated to 375°F for 10-12 minutes or until fish is firm and cooked.
- Serve fish over top of artichoke and fennel confit with desired sauce.