Sea Bass Fillet in a Yukon Gold Potato Crust

Ingredients

Sea bass Fillet Wrapped in a Crisp Yukon Gold Potato Crust
4 x 6 oz portions of cleaned sea bass, fillet
3 large Yukon Gold potato, (long), peeled
1 tbsp unsalted butter
1 tbsp grape seed oil
salt
pepper
1/2 sprig thyme
1/2 sprig fresh coriander
1 tsp fresh chives

Directions

Directions:
Sea bass Fillet Wrapped in a Crisp Yukon Gold Potato Crust
1.Preheat the oven to 400 degrees.
2.Prepare the fish by cleaning it and pat it dry with paper towels. Using a mandolin with the straight blade (or being very careful with a sharp chef's knife), cut the potatoes lengthwise to make long strips. Do not rinse the slices - you want them to retain some of the surface starch so they will cling together. Lay the potatoes on a board, overlapping one another like fish scales (about 5 slices wide).
3.Place the piece of fish on the potatoes and roll the fish so that the potato scales wrap the fish. Season the outside of the potato-fish package with the chopped herbs, salt and pepper.
4.Put the oil and the butter in a frying pan over high heat, and sear the fish on the side where the potatoes overlap to make sure to seal the wrapping. Once well sealed, turn the fish over and sear the other side. Finish cooking the fish in the oven for 7 minutes.
5.Remove the sea bass from the oven and drain it (if necessary) on a piece of paper towel. Serve immediately