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"M'Ocean" Potato Crusted Wild Striped Bass
Lemon Scented Piperade
serves six

Lemon Scented Piperade
2 Tbsp. olive oil
2 cloves garlic, cut into thin slivers
1/2 cup coarsely chopped Vidalia onion
1 cup seeded, diced sweet bell peppers
1 cup peeled, seeded, diced tomato
1 peeled, seeded, diced lemon
20 black Niçoise olives, pitted, chopped
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. Lower heat to simmer. 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.
"M'Ocean" Potato Crust
6 medium yukon gold potatoes, peeled, cut into cylinders 2" diameter
Using mandoline (or vegetable slicer) cut potato cylinders into very thin slices (almost transparent). Set aside.
Wild Striped Bass
6 6 oz fresh wild striped bass fillets, boned, skin on, scored
1 Tbsp. finely chopped lemon thyme
2 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. "M'Ocean"
to taste sea salt and freshly ground black pepper
Season bass with salt, pepper and thyme on both sides. Overlap potato slices (approximately 20-30) on bass fillet, in scale pattern. Season potatoes with "M'Ocean and pepper. Place bass in freezer 5 minutes, to help potatoes adhere. In large non-stick skillet heat olive oil. Tilting skillet up toward fish slightly carefully flip fish into skillet, potato side down. 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.
Presentation
4 lemon crowns
8 leaves basil
4 garlic flowers
4 sprigs thyme
Spread 4" circle of piperade sauce in center of warm serving plate. Place bass atop. Garnish with lemon crowns, basil leaves, garlic flowers, and thyme sprigs.