Several hours before preparing the fish, place the olive oil in a small heavy-bottom sauce pan.

Add thyme (I tie it up in a bundle with kitchen string for ease) bay leaves, lemon zest (use a potato peeler to create large pieces), garlic, fennel seed, and red pepper.

Bring slowly to a boil. Reduce heat and simmer 5 minutes.

Remove the pan from the heat and allow to stand for 1 hour before straining for use.

Using a mandoline slicer, slice 1 potato as thin as possible (slices should be thin enough to read through). To prevent the potatoes from turning brown, prepare only one filet at a time. Do not rinse the potatoes, the natural starches will help to hold the potatoes together.

Lay the potato slices out on a piece of parchment paper, overlapping by about half to make a mat that is roughly 4″ x 6″. Brush the potatoes with the infused olive oil. Lightly salt.

Lightly sprinkle a fillet with salt and pepper on both sides.

Place the fish in the center of the mat, and using the parchment paper fold the right side over the filet. Use the paper to lightly press the potatoes on to the fish. Carefully peel back the paper and repeat the process with the left side, pressing to seal the potatoes around the fish.

Lightly brush the outside with the infused oil.

Transfer on to a piece of plastic wrap and roll just tight enough to hold everything in place. Refrigerate for at least 1 hour before cooking.

When ready to prepare, heat a large skillet over medium-high heat.

Add the infused oil so that the bottom of the pan is generously coated. When the oil is shimmering, add the fish and cook for about 3 -4 minutes, carefully turn the fish and cook for another 3 – 4 minutes.

Use a spoon to “baste” the fish with the infused oil as it cooks. This will help to create the crisp “fish scale” crust.

When potatoes are golden brown, the fish will be ready.

Transfer to a plate and serve.

I would suggest a side salad with a bit of tang or acid to compliment the fish. Enjoy!