Sauteed Striped Bass With Wild Mushrooms

• 3 large Idaho or Washington potatoes, peeled and cut into ovals 1/8-inch thick
• 6 tablespoons vegetable oil, plus more if needed
• Salt
• 3 cups coarsely sliced cepes or porcini (about 1 pound)
• 1 cup coarsely sliced chanterelles (about 1/3 pound)
• Freshly ground pepper to taste
• 4 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 4 tablespoons finely chopped parsley
• 4 striped bass fillets, about 6 ounces each, with skin removed
• 1/4 cup flour for dredging
• 4 tablespoons butter
• 1 tablespoon lemon juice
• 4 tablespoons chopped chives

1. Rinse potato slices under cold running water, drain well and pat dry.
2. Heat 2 tablespoons of oil in a large, nonstick skillet over high heat.
3. Add potatoes, salt to taste, and cook until lightly browned on both sides.
4. Remove from skillet; keep warm.
5. Add a little more oil to the pan if necessary, and add the cepes and chanterelles.
6. Salt and pepper to taste.
7. Cook over high heat until the mushrooms wilt.
8. Add the shallots, garlic and parsley.
9. Cook for about a minute, stirring gently; then, set aside.
10. Keep warm.
11. Dredge the fish in flour, and shake off the excess.
12. Set aside.
13. In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat.
14. Add the fillets, and season well.
15. Cook until lightly browned, about 3 or 4 minutes.
16. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done.
17. Do not overcook.
18. Remove and keep warm.
19. Divide the potatoes evenly over four plates in a ring pattern.
20. Place the fish over the center, and put the mushroom mixture over the fish.
21. In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned.
22. Add lemon juice, then pour lemon butter equally over each serving.
23. Sprinkle with chives and serve.

potatoes, vegetable oil, salt, porcini, chanterelles, freshly ground pepper, shallots, garlic, parsley, bass fillets, flour, butter, lemon juice, chives

Taken from cooking.nytimes.com/recipes/4193 (may not work)