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4 medium fish fillets, skin removed
2 large potatoes, peeled and shredded (I used a food processor for this)
1 tablespoon flour
1 egg white
3 tablespoons Dijon mustard
1 tablespoon olive oil
3–4 tablespoons butter
Salt & pepper to taste
1/2 tsp of lemon pepper
1/2 tsp parsley
1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper
Preheat oven to 350 degrees.
In a large, shallow bowl combine shredded potatoes, flour, egg white, seafood seasoning, and salt and pepper.
In another bowl, combine olive oil and mustard.
Place fish in the mustard/olive oil mixture, coating it on all sides
Place fish in potato mixture, mounding and shaping potatoes on top of the fish.
In a large skillet (I used a cast iron), melt butter on medium high heat. Once skillet is hot and the butter is melted, add the fish, potato side down. Make sure there is enough space between the fish to cook (I cooked 2 at a time). After 4 minutes, or once potatoes have started to brown, flip the fish and cook another 3 minutes on the other side. Finish baking in the oven for 3-5 minutes
In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil and reduce for 2 minutes.
Whisk in the mustard and cream, continue to cook for 2 minutes.
Whisk in the butter a cube at a time, until all the butter is incorporated.
Season with salt and pepper and stir in the dill.
Drizzle the sauce over the fillets. Garnish with whatever chopped green herbs you have on hand.