Fish in a Potato Crust
	1¼ pounds firm white fish fillet, such as snapper, cod or bass, about 1 inch thick
	2 large baking potatoes, peeled
	1 small leek
	½ tsp salt
	Freshly ground black pepper to taste
	1 egg, lightly beaten
	2 tbs canola or vegetable oil
	4 tsp butter
	Cut the fish into four serving pieces and set aside in refrigerator until ready 
	to cook.
	Grate the potatoes using the side of a cheese grater with the largest holes; or use 
	the grating disk of a food processor. Cover with cold water until ready to cook.
	Cut off and discard all but about one inch of the green ends of the leek. Then split 
	the leek lengthwise and wash well. Chop finely.
	Drain the potatoes and press out the excess liquid with paper towels. Combine with the 
	leek, salt, pepper and egg.
	Place the oil and butter in a large (12-inch) nonstick skillet; or divide between two 
	smaller nonstick skillets. Place on medium heat. When hot, place four small, evenly 
	spaced mounds of the shredded potatoes in the skillet. Press a portion of the fish 
	onto each mound and cover with the remaining potatoes.
	Cook the potato packages, uncovered, for about seven minutes. Turn carefully with a 
	large spatula, and cook for another six to seven minutes. The fish should be cooked 
	through and the potatoes nicely crusted.
	Serves four

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