INGREDIENTS

INSTRUCTIONS

preheat oven to 400 degrees peel the potatos and thinly slice them
lengthwise. *this was the most difficult part to do - he says you
should get about 50 slices from the two potatoes!. Wash the potatoes,
drain off the water, and pat the slices dry with paper towels.  3,
places four pies of plastic wrap (each 6 inches square) on the  table.
arrange six overlapping slices of potato in the center of each  square
and place a piece of fish on top. Sprinkle with salt & pepper.  Arrange
another six slices of potato, also overlaping, on top of the  fish and
fold the plastic around them so they are completely wrapped.
Refrigerate until ready to cook (not too far ahead, or the potatoes
will discolor) or cook immediately.  4. At cooking time, divide the 2 T
each of olive oil and peanut oil  between two nonstick skillets, and
place over medium heat. Carefully  unwrap the potato-fish packages and
with a large spatula, transfer  them to the skillets, placing two in
each skillet. Saute for 5  minutes. Carefully turn (so the arrangment
is not disturbed) and  saute 5 minuts or until the potatoes are nicely
browned. Sprinkle  with parsley and serve.  *In his cookbook, the
analysis says 18G of fat - not sure if you could  reduce this by
reducing the amount of oil used in frying - would  think so. Not
something you would want to make every day, but good  company dish.
Posted to Digest eat-lf.v097.n016 by Barb Rothenberger
<brothenb@socket.net> on Jan 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1448
Calories From Fat: 1074
Total Fat: 122g
Cholesterol: 279.7mg
Sodium: 940.7mg
Potassium: 1823.7mg
Carbohydrates: 65g
Fiber: 8.4g
Sugar: 3g
Protein: 28.7g