Potato Crusted Rockfish

Ingredients:
-2 Rockfish fillets (can sub mahi mahi, salmon, etc)
-2 long Idaho Potatoes (ensure they are big and long to allow slices to fit around the fish)
-Clarified Butter (important to use clarified as it accommodates higher heat)
-Herbs (your choice- chives, sage, parsley, dill, etc)
-Salt/Pepper

Directions:
- Melt some clarified butter, and set aside.
- Peel your potatoes.
- Slice the potatoes lengthwise with a mandolin. It should be set at the thinnest setting possible. The thinner your slices, the nicer your crust will be. Discard any slices that are too small or thick. You want to end up with uniform slices to surround your fish.
- Coat your slices thoroughly in the melted clarified butter. The reason for using clarified butter is that it can withstand heat, and it also allows for the potato slices to stick together nicely once wrapped around the fish.
- Start arranging your potato slices for wrapping. Get a piece of parchment paper, and arrange the slices overlapping pattern, at an angle. They should be overlapping at a slight angle, so that there is a point at the top (“ /\ “). This will make for a really pretty presentation once flipped over. Arrange enough potato slices so that your fish can fit lengthwise down the center. Note I have a cheap mandolin so wasn't able to accomplish this part for the picture posted, but I have done it with a good quality mandolin, and looks beautiful.
- Season your fish w/ salt/pepper, and any other seasonings you desire.
- Place your choice of herbs face down on the slices. Once you wrap your fish in the potatoes, you will be flipping it over to display the front. So, arrange your herbs accordingly. You can create a decoration with them, such as a tree using chives, dill, etc. Your decoration will show through after cooking, if your potato slices are thin enough.
- Place your fish, lengthwise down the center of the potato slices. The good side of your fillet should be face down, as you will be flipping over. So, if there is skin on your fish fillet, ensure that that is facing up and not down. You don’t want to see skin through the potatoes when you flip over.
- Fold over each sides of the potatoes onto the fish. If the potato slices aren’t large enough to cover the fish, places a sliced potato lengthwise over the fish to close.
- Using a spatula, flip it over onto a resting plate. Cut off any excess potato. Brush some more clarified butter onto the potatoes. Cover tightly with plastic wrap and place in the fridge until the butter has solidified and the potato slices are all nicely adhered to one another.
- When ready to cook, season both sides with salt/pepper. Don’t cook the fish until you have prepared your side (i.e, risotto, potatoes, etc). You want to cook your fish last.
- Use a non-stick pan, and get it hot with clarified butter.
- Place the fish, face side down onto the pan to establish the color. Turn over once it is a nice golden brown. Sear bottom side until nice golden brown. If you used a thick fillet, you may need to finish off the fish in the oven to ensure that it is cooked. If thin fillet, then by the time the potato cooks, the fish is cooked through also.
- Remove from skillet onto a paper towel. Serve immediately!