Potato-crusted Fish

Ingredients

• 1 tbsp light mayonnaise
• 1 - 2 tsp Lemon Dilly Dip Mix
• 1 new potato, skin on, thinly sliced
• 2 (4–6 oz/ 110 -170 g) halibut or salmon fillets
• Sea Salt, to taste
• 1 tsp olive oil

Preparation

1. Preheat oven to 425° F (220° C).
2. Stir mayonnaise with Lemon Dilly Dip Mix. Spread overtop fish.
3. Arrange potato slices overtop (to look like scales). Cover each fillet with a piece of plastic and firmly press to make potato scales stick. Remove plastic. Season fillets with Sea Salt
4. Coat frying pan with oil and set over medium-high heat. Carefully add fish, potato-side down. Reduce heat to medium. Cook for 4–6 minutes, until deep golden. Gently turn fish over with a wide spatula.
5. Place pan in oven and bake for 6–8 minutes, until fish is cooked through.