Crispy Potato Wrapped Fish with Dill and Caper Sauce

Impress your friends by making these fish fillets wrapped with crispy potatoes in a lemony dill and caper sauce.

Looking through some previous Five Friday Finds, I found this recipe on the very first "Five Friday Finds." I wanted to make it then, but I never got around to it. Well, I had some fish fillets and potatoes on hand, so I thought I'd give it a try now!

I have to admit, wrapping fish fillets in potatoes takes a while to get the hang of, but once you've got the method down, it's not tooooo hard. (I'm still working on my technique.) The important thing is to slice your potatoes very, very thinly. Some recommend a mandoline or slicer, but I'd actually recommend a vegetable peeler. I find I can get thinner slices using a vegetable peeler than a mandoline or slicer.

At this point, you might wonder, "Why bother with all this complexity?" I know I did on my many failed attempts. For me, once I got started, I wanted to master the technique (or at least give it a passable attempt.) The potatoes also form a crispy layer around your tender fish, protecting it from getting too dry during cooking. It's almost like fish and chips all together!

Have you ever just "had to master" a new technique?

Crispy Potato Wrapped Fish with Dill and Caper Sauce

by CJ Huang

Impress your friends by making these fish fillets wrapped with crispy potatoes in a lemony dill and caper sauce.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 2 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1 tablespoon	oil
			2	potatoes, sliced very, very thinly	longer potatoes work better
			2	fish fillets	just about any white fish will work
		1/8 cup		dill, minced
		1/8 cup		parsley, minced
			1 clove	garlic, minced
		1 tablespoon		capers
		1 tablespoon		lemon juice
		1/2 tablespoon		oil

Methods:

1. Gather all materials.
2. Combine dill, parsley, garlic, capers, lemon, and 1/2 tablespoon oil, forming the sauce. Set aside.
3. Briefly cook the potato slices until soft.
4. Arrange potato slices in an overlapping pattern.
5. Pour a quarter of the sauce down the middle of the potatoes.
6. Place one fillet over sauce and pour another quarter of the sauce on top.
7. Fold potato slices over, wrapping the fish. Interweave the ends.
8. Repeat for other fillet.
9. Cook fish in a pan until potatoes are a crispy golden brown and fish is done.