Lemon Caper Lake Fish and Fennel Potatoes
These fennel potatoes can go with just about anything but we love it paired with crispy-skinned, pan-seared lake fish.
Ingredients
1 red onion, sliced thinly
1 head fennel, sliced thinly
2 lbs new potatoes, any variety, halved or quartered
1 cup white wine or hard cider
4 tbsp softened butter
1 tbsp capers, roughly chopped
1 clove garlic, minced
1 lemon, zest and juice
2 filet whitefish, each cut into half to make 4 filet
Method
- In a large frying pan, heat a glug of olive oil over medium heat
- Add the onion and fennel with a big pinch of salt and sweat until soft
- Add the white wine and let reduce by half
- Add the potatoes with some black pepper and cover allowing the potatoes to steam until tender (about 20 minutes)
- In a small bowl combine the butter, capers, lemon zest, and olive oil with a big pinch of salt and set aside
- Remove the (now soft) potatoes from the frying pan and keep warm
- Wipe out the frying pan and heat a glug of neutral oil over high heat
- Blot the skin of the lake fish dry, season liberally with salt, and sear, pressing the skin into the hot frying pan to ensure good contact
- Pan sear until the skin is golden brown and cooked through (about 4-5 minutes)
- Flip the fish and turn off the heat, let the fish just cook through (another minute or 2)
- Divvy the fennel potatoes between four plates
- Top with a piece of the fish (skin side up)
- Finish with a hefty dollop of the lemon caper butter
