Potato Crusted Halibut

• 1 1/2 cups extra-virgin olive oil
• 6 garlic cloves smashed
• 1 thyme bundle
• 2 bay leaves
• 1 lemon zest removed from the lemon with a vegetable peel
• 1 pinch crushed red pepper flakes
• 1 tablespoon fennel seeds
• 3 yukon gold potatoes scrubbed
• 4 ounces Pacific halibut fillets
• kosher salt

1. In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds.
2. Bring to a boil then turn the heat off and let it sit for at least 1 hour.
3. Big tip: This can be done ahead and used for LOTS of different things.)
4. Cook's Note: In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time.
5. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.
6. Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds.
7. Lay a piece of parchment paper on a clean, dry work surface.
8. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment.
9. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales.
10. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt.
11. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling.
12. Press to compact and really adhere the potatoes to the fish.

extravirgin olive oil, garlic, thyme, bay leaves, lemon zest, red pepper, fennel seeds, gold potatoes, kosher salt

Taken from www.yummly.com/recipe/Potato-Crusted-Halibut-1670531 (may not work)