4 6 oz fresh fillets, skinned, boned
4 medium yukon gold potatoes, peeled and cut into 2-inch cylinders
1 Tbsp. olive oil
1 Tbsp. butter
1 tsp. finely chopped thyme
to taste sea salt
to taste freshly ground white pepper

The Potato Crust

Using mandoline (or vegetable slicer) cut potato cylinders into very thin slices (almost transparent). Set aside. Do not wash.

The Barramundi

Season barramundi with salt and pepper on both sides. Overlap potato slices (approximately 20-30) on barramundi fillet, in scale pattern. Season potatoes with salt, pepper, and thyme. Place barramundi in freezer 5 minutes, to help potatoes adhere. In large non-stick skillet heat olive oil. Carefully lift and flip fish into skillet, potato side down, tilting skillet up toward fish slightly. Add butter. Cook 2 minutes or until potatoes start to brown lightly. Gently insert a large thin spatula under the fish filet, flip over. Continue to cook 3-4 minutes, until fish reaches medium stage. Remove from pan. Keep warm.

Piperade Sauce

2 Tbsp. olive oil
2 garlic cloves, cut into thin slivers
½ cup coarsely chopped onion
1-cup seeded, diced sweet bell peppers
1-cup peeled, seeded, diced tomato
1 peeled, seeded, diced lemon
20 pitted, chopped black Niçoise olives
1/3-cup extra virgin olive oil
to taste sea salt
to taste freshly ground white pepper

In medium saucepan heat olive oil over medium heat. Add garlic, onions, and bell peppers. Cook 5 minutes. Do not allow vegetables to color. Add tomatoes, salt, and pepper to taste. Bring to boil. Lower heat. Cook 20 minutes, stirring occasionally. Fold in lemon and Niçoise olives. Cook 1 minute. Remove from heat. Let stand 10 minutes. Pour in extra virgin olive oil. Gently incorporate with wooden spoon. Season to taste