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Ingredients
- 1 1/2 lb Yukon Gold potatoes halved Salt to taste Freshly-grnd black pepper to taste
- 12 sm garlic cloves
- 2 sprg fresh rosemary
- 4 c. vegetable oil
- 1/2 lb pancetta thinly sliced
- 1 c. thinly-sliced Vidalia onions, or possibly other sweet yellow onions
- 2 c. fresh sweet green peas
- 4 x striped bass fillets - (4 to 6 ounce ea)
- 1 c. flour
- 1 Tbsp. finely-minced fresh parsley leaves
Directions
- Preheat the oven to 250 degrees. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add in the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake till tender, about 1 hour. Remove from the oven and cold the potatoes completely in the oil.
- Remove the potatoes and garlic from the oil. Reserve 1/4 c. plus 2 Tbsp. of the oil. In a large saute/fry pan, over medium heat, add in 2 Tbsp. of the potato oil. When the oil is warm, add in the pancetta. Saute/fry for 2 min. Add in the onions. Season with salt and pepper. Continue to saute/fry for 2 min. Add in the peas, confit potatoes and confit garlic. Season with salt and pepper. Continue to saute/fry for 3 to 4 min or possibly till warm. Set aside, keeping hot.
- Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute/fry pan, over medium heat, add in 1/4 c. of the reserved oil. Pan-fry the fish for 3 to 4 min on each side, till the fish is golden brown and crispy. Remove and drain on paper towels.
- To serve: Spoon the potato mix in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley.
- This recipe yields 4 servings.
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