Potato-Wrapped Sea Bass

Ingredients

• 1 1/2 lbs. sea bass
• 4-5 large russet potatoes
• Salt
• Pepper
• 4 tablespoons olive oil (for frying)
• 4 tablespoons butter
• 1 tablespoon capers lightly chopped
• 1 tablespoon sliced Fresno chiles (no seeds)
• 2 tablespoons diced tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley

Instructions

1. 1
   Preheat oven to 400 degrees. Skin and clean the sea bass, and cut it into 4 portions at 4 1/2 ounces each. Peel the potatoes and slice them lengthwise as thinly as you can (use a mandolin, if available).
2. 2
   In a pot of boiling water, blanch the potatoes for about 30 seconds: Let the slices bathe in the hot water quickly and then plunge them into a cold water bath. Place the slices on paper towels to dry.
3. 3
   Season the fish with salt and pepper. Next, wrap potato slices tightly around the fish, making sure they overlap. You may not need all the slices. In a non-stick ovenproof skillet, heat the oil and sear the potato-wrapped fish on all sides.
4. 4
   Place the skillet the oven and finish cooking the fish for about 2-4 minutes, depending on the thickness of the fish. Check the doneness by inserting a sharp paring knife in the center part of the fish. Feel the temperature "warm" on your lips.
5. 5
   Take the fish out of the pan and let it rest. Dump out the extra fat in the skillet and wipe it clean with a towel. In the wiped pan, add the butter, let brown, and then add the capers, chiles, tomatoes, lemon juice, parsley, salt, and pepper.
6. 6
   Place the fish on a plate and pour the butter sauce over it.