Sautéed red snapper with potato crust

Name: Sautéed red snapper with potato crust
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; 3 tablespoons Dijon mustard; Chopped chives for garnish; 2 tablespoons chopped shallots; 1 cup dry white wine; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 2 large baking potatoes (about 2 pounds); Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

We worked hard to get this one just right, because we originally thought it would be tricky. But it turns out to be a snap, as long as you use starchy (baking) potatoes—like Idahoes. Wrap them around the fish, and not only do they become crisp, they keep the fillet moist.

Ingredients

2 large baking potatoes (about 2 pounds)
Salt and freshly ground black pepper
Four

Fish course
Pescatarian
Gluten-free

Method

Peel and shred or grate the potatoes—ideally, you’ll have long, thin strands, but any small shreds will do. Mix them with salt to taste and squeeze out some of their liquid. Sprinkle the fish on both sides with salt and pepper, then make a thick layer of potatoes on each side of each fillet, pressing with your hands to make it adhere.