INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees. In a small saucepan over medium-high
heat, add wine and shallots and reduce to about 2 tablespoons. Add
lemon juice and set aside. Using a vegetable peeler, slice the
potatoes lengthwise into long, paper-thin slices. Lay slices out,
overlapping edges, into a 9- by 9-inch square baking dish. Place a
piece of fish on the center, season with salt and pepper and top with
basil leaves and 2 lemon slices. Fold potato slices around fish, top
with more slices to seal, if necessary. Rub oil over top, season with
salt and pepper, place in a lightly greased baking dish and place in
preheated oven for 8 to 10 minutes or until potatoes are lightly
browned on top. Reheat saucepan over high heat, add cream and reduce
until it starts to thicken. Sauce will be light and silky. Remove
potato-crusted fish from oven. Place on plate and spoon sauce over.
Serves 2.  Comments: Slicing the potatoes thinly is critical so that
the slices  fold easily around the fish. Work quickly so that the
slices do not  discolor.  Recipe Source: Home & Garden TV -- Home Grown
Cooking - Episode 114  Formatted for MasterCook by Nancy Berry -
cwbj78a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 798
Calories From Fat: 255
Total Fat: 28.9g
Cholesterol: 94.3mg
Sodium: 307.2mg
Potassium: 2638.4mg
Carbohydrates: 81.8g
Fiber: 13.9g
Sugar: 6.2g
Protein: 36.9g