From the Essential Pépin tv series, Episode 125: Ocean Options
Black fish, also called tautog, is readily available on the East Coast during summer. Whitefleshed, firm, and juicy, this is one of the best fish around. You can substitute sea bass, halibut, swordfish, or even Arctic char. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh. Use large baking potatoes. Peel them (although they can be left unpeeled, if you prefer) and wash them, then shred them against the side of a box grater with the largest holes. At this point, the potatoes should be used immediately or kept in water to cover until ready to cook.—Jacques Pépin
Serves 4
2 large baking potatoes (1 pound total)
1/2 medium leek, trimmed (leaving some green), split, washed, and finely chopped (1/2 cup)
1 tablespoon safflower or peanut oil
1 tablespoon unsalted butter
1/2 teaspoon salt
4 skinless black fish (sea bass) fillets (about 6 ounces each)
Peel the potatoes (or leave them unpeeled, if desired) and wash them. Shred the potatoes on the large holes of a box grater. (You should have about 2 1/2 cups.) Drain well in a colander, then combine in a bowl with the leek and mix well.