Gordon Ramsay’s Potato Scaled Halibut
(Recipe by Gordon Ramsay, modified by @andriaorganichomecooking)
Preheat the oven to roast at 375 degrees F.
Take the wild halibut filets and pat the dry with a paper towel or cloth. Season the filets with a little salt and pepper on both sides. Peel the skin off the potatoes and using a mandolin or knife, slice the potatoes evenly and as thin as you can make them. Lay the potatoes slices on top of each piece of fish and season with salt and pepper and drizzle with juice from ½ the lemon.
Heat a large (oven safe) skillet on the stove top to medium. Add 1 tbs of olive oil once heated and very gently place the fish potato side down into the pan. repeat for each filet of halibut. Cook for 2-3 mins until you can see the edges of the potatoes and fish are light brown. Transfer the pan into the pre-heated oven and cook for 15 min or until the halibut starts to flake apart (do not over cook!)
Once the halibut is cooked. Remove from the oven and let rest for 2-3 minutes before removing from the pan (This way the potatoes won’t stick if you try to remove it while its still hot).
Using a spatula, slide it gently under the fish so not to break the potato layer and remove from pan and transfer to a plate, placing potato side up. Drizzle with a little more lemon and top with freshly chopped parsley.
I served my fish on a bed of basmati rice with lime, orgenao and mint and glazed green beans. The video for Gordon Ramsay’s demo of creating this dish doesn’t tell you all the ingredients but you can take this concept and easily make it your own! If you try it, let me know what you think!