Sort of like a healthy version of fish and chips – this dish tops rockfish with a thin layer of crispy potatoes.
This dish does really require a mandolin. You can certainly try to very carefully slice the potatoes thinly but honestly, the mandolin creates paper thin slices in seconds without needing perfect knife skills. A mandolin is a GREAT investment.
You’ll need about one large russet potato for 4 slices of fish.
Preheat oven to 400 degrees.
Peel the potato. Try to keep the potato somewhat round as you peel it so that after you slice it, you’ll have beautiful circular tiles on your fish. Soak the potato in cool water until you’re ready to slice it so it doesn’t oxidize. Set your mandolin to an 1/8” or thinner. The thinner, the better.
Melt 1 T. butter in a small bowl.
Pat fish dry with a paper towel and season with salt and pepper. Brush with melted butter and place potato slices over top of each piece of fish, each potato slice slightly overlapping with the next moving from one end of the fish to the other until you have a strip of potatoes covering the top. Brush with butter and season with an additional pinch of salt and pepper.
Heat 1 T. olive oil in a medium ovenproof sauté pan. Add fish to the pan potato side up. Let sear on the bottom for a minute and then transfer it to the oven. Let it cook about 6-8 minutes. When the fish is nearly cooked, switch the oven to broil so that the potatoes get crisp. Be careful not to burn.
Remove from oven and transfer the fish to a rack to rest. Meanwhile add 1 t. olive oil to the pan and 1 clove of chopped garlic. Let cook 30 seconds and add a few handfuls of fresh spinach. Let cook for about a minute tossing with tongs while on the heat so that the spinach is just wilted. Add a pat of butter, season with salt and pepper and serve with fish.