Potato-crusted fish is a specialty in the Puglia region, where it’s made with locally caught sea bream. Red snapper makes a wonderful alternative.
Ingredients
- 12 ounces Yukon gold potatoes, preferably on the narrow side
- 3 tablespoons extra virgin olive oil, divided use, plus more for the fish
- 3 garlic cloves, peeled and minced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped rosemary needles
- Coarse sea salt
- Freshly ground black pepper
- Two 8-ounce red snapper fillets
Directions
Step 1
Preheat the oven to 400°F. Use a mandoline or a 2-mm food processor blade to thinly and evenly slice the potatoes (if you only have a 4-mm blade, add up to 10 more minutes to the roasting time below). Place the potatoes in a large bowl and toss with 2 tablespoons olive oil, the garlic, parsley, rosemary, and 1/2 teaspoon each salt and pepper.
Step 2
Line a rimmed sheet pan with parchment paper and add 1 tablespoon olive oil, spreading it
out with a pastry brush or clean fingers. Place the fillets skin side down on the parchment
and sprinkle them with a pinch of salt and pepper. Shingle the potato slices over the fillets to cover them in a fish-scale pattern (arrange any leftover potato slices around the fish) and drizzle liberally with more oil.
Step 3
Roast for 30 minutes, or until the potatoes are cooked through, brown, and crispy. Use a large spatula to help plate the fish.
Serves 2