Potato-Crusted Sea Bass with Grilled Leek-Fennel Compote
yields 6 servings

Ingredients:
6 ea.    Black Sea Bass, 4 oz. each
to taste    Salt and Pepper
to taste    Flour
2 ea.    Eggs, slightly beaten
3 ea.    Potatoes
2 tbsp.    Olive Oil

For Grilled Fennel-Leek Compote:
6 ea.    Leeks, cleaned and slit in half
2 ea.    Fennel Bulbs, cleaned and sliced
2 tbsp.    Olive Oil
2 ea.    Large Shallots, diced
1 cup    White Wine
2 ea.    Bay Leaves
4 ea.    Sprigs of Thyme
1 Qt.     Heavy Cream
2 Tbsp.    Orange Marmalade
1 tsp.     Salt
To Taste     Fresh-Ground White Pepper

Cooking Directions:
1. Clean, rinse and pat fillets dry.
2. Season with salt and pepper, dust in flour and dredge in egg wash.
3. Slice potatoes paper thin, then use a round 5⁄8-inch cutter. Do not rinse potato rounds.
4. Starting from tail end moving forward, place potato rounds in rows horizontally, progressing vertically, resembling fish scales.
5. Heat a sauté pan until olive oil is hot, then carefully place fillets with the potato side down into the hot oil.
6. Sauté until golden brown; carefully turn fillets over to finish cooking.
7. Reserve for service.
8. For Grilled Fennel-Leek Compote: Brush leek and fennel with olive oil and place on hot grill. Char evenly and remove. Let cool and julienne. In a hot sauté pan, add 1 teaspoon of olive oil and sauté shallots, leeks and fennel for 2 to 3 minutes. Add white wine, bay leaves and thyme sprigs. Reduce wine by ¾ and add heavy cream. Reduce until mixture becomes thick. Add marmalade, salt and pepper. Remove bay leaves and thyme sprigs and reserve. Keep warm.
9. To plate: Place 3 oz. of Leek-Fennel Compote in the center of a warm plate. Place potato-crusted black sea bass on top. Surround with a seasoned fresh vegetable medley. Serve immediately.

Recipe courtesy of David Reardon, Executive Chef, Bacara Resort & Spa, Santa Barbara, Calif.
Photo courtesy of Idaho Potato Commission