Shabbat Menu: Potato Wrapped Fish and Chocolate Crepes


Potato Wrapped Fish


6 4oz fillets (each about 1/2 to 3/4 inch thick); white fish is best, snapper, cod, sea bass

salt and pepper

4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed

8 tbsp olive oil, divided


1. Pat the fish dry and season with salt and pepper, and set aside.

2. Place a large sheet of parchment paper on a work surface. Cut each potato in half, lengthwise. Using a mandoline, slice each potato half very thinly. Set the slices on the parchment paper. Repeat until all of your potatoes are sliced. Be careful not to cut your hands.

3. Set 1 fillet across overlapped short ends of sliced potatoes. Fold sides of potatoes over fish, forming a packet. Press to adhere. Season the wrapped fish with salt and pepper. Repeat with remaining potato slices and fish fillets.

4. Heat 3 tbsp oil in skillet. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Flip and cook until fish is opaque in center, another 2 to 3 minutes. Serve!


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