Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 35 min
Prep:
1 hr 15 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 12 small garlic cloves
  • 2 sprigs of fresh rosemary
  • 4 cups of vegetable oil
  • 1/2 pound pancetta, thinly sliced
  • 1 cup thinly sliced Vidalia onions, or other sweet yellow onions
  • 2 cups fresh sweet green peas
  • 4 (6 to 8 ounces) striped bass fillets
  • 1 cup flour
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 1/2 pounds Yukon Gold potatoes, halved
  • Salt
  • Freshly ground pepper

Directions

Preheat the oven to 250 degrees F. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake until tender, about 1 hour. Remove from the oven and cool the potatoes completely in the oil. Remove the potatoes and garlic from the oil. Reserve 1/4 cup plus 2 tablespoons of the oil. In a large saute pan, over medium heat, add 2 tablespoons of the potato oil. When the oil is hot, add the pancetta. Saute for 2 minutes. Add the onions. Season with salt and pepper. Continue to saute for 2 minutes. Add the peas, confit potatoes and confit garlic. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until hot. Set aside, keeping warm. Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute pan, over medium heat, add 1/4 cup of the reserved oil. Pan-fry the fish for 3 to 4 minutes on each side, until the fish is golden and crispy. Remove and drain on paper towels. To serve: Spoon the potato mixture in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley.

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