Purée peppers in a food processor. Add lemon juice, garlic and basil. Process until smooth. With processor running, add olive oil until sauce is smooth and creamy. Season to taste with salt and pepper and set aside.
Using a sharp knife, cut potatoes, skin on, into paper-thin slices. Season fish with some of the olive oil, salt, and pepper. Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
Heat one tsp olive oil in a nonstick sauté pan. Place fish, potato side down, in pan and cook 5 minutes. Turn fish over and continue to cook other side about 3 minutes, or until done.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 4|
|Calories from Fat: 302 (53%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 57.4mg||18 %|
|Sodium 148.5mg||5 %|
|Potassium 1278.8mg||34 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 32.8g|
|Protein 30.5g||44 %|
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Calories per serving: 567
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