- shredded potatoes (if shredding, use russets or Yukon Golds; or purchase in your grocery’s freezer section as southern-style home fries)
- filet of fish (tilapia, salmon, cod, trout, perch or any filet no thicker than ½ inch)
- Fusion Provence
- olive oil
If you are shredding the potatoes from whole, wrap the shreds in a clean tea towel and squeeze as much water as possible from them. Season fish with a generous sprinkling of Fusion Provence as well as salt and pepper. In a skillet over medium heat, add equal parts olive oil and butter. When the fat is melted and bubbly, make a bed of potatoes in the pan–as large as the fish filet that will top them–and place one fish filet on the potatoes; repeat as needed. Cook until potatoes are a light-golden brown crust and remove the filet-potato pile from the pan. If needed, add a little more fat to the pan then make another pile of potatoes; place the filet-potato pile fish-side-down on the new potato pile and, again, cook until golden brown. Serve with roasted asparagus.