White Fish in a Potato
2 lbs. fresh white fish fillets (snappers, cod, halibut)
1/3 cup flour
1 large egg
1/4 cup milk
4 large russet potatoes, finely grated
2 tbsp. olive oil
4 fresh lemons
1 cup white wine
2 large shallots, minced
1 cup unsalted butter
1/4 cup capers
3/4 cup Roma tomatoes, chopped
1/2 bunch parsley, finely chopped
Method: 1. Dredge the fish in the flour. Combine the egg and milk. Dip the fish into the mixture, then press the grated potato onto both sides of the fish. Heat the oil in a non-stick frying pan over medium-high heat. Fry the fish on both sides until crisp and brown, about 5 minutes each side.
2. To make the sauce, cut the lemon in half, squeeze the juice into a saucepan and add the lemon rinds. Add the wine and shallots. Bring to a boil and cook until the mixture is reduced to 1/3 cup (80 ml). Remove the lemon rinds and whisk in the butter, 1 tbsp. (15 ml) at a time, until the sauce is smooth and thick. Stir in the capers.
3. To serve, ladle a portion of the sauce on a serving plate, sprinkle the chopped tomatoes over, arrange the fish on top and garnish with chopped parsley.