4-7 oz. Seabass Filet (skinless & boneless)
2-large Baking Potatoes (peeled)
3-tbs Butter (sweetened)
2-oz. Olive Oil
to taste Garlic, chopped (1 clove pp)
1-cup Concasse
1-cup Grilled Sweet Peppers
1/2-cup White Wine
1-cup Chicken Stock
1-tbs Capers
2-tbs Butter
to Taste Salt and Pepper
to Taste Gremolada

Cut filet as rectangular as possible preferably 5" by 2". Season with salt and pepper. Shape each potato lengthwise by cutting off the outer rounded flesh. Do not cut off the tips. Cut each potato lengthwise into long, thin slices; using a vegetable slice or mandoline. Each potato should yield about 16 slices; 8 needed to wrap one filet. Do not rinse the potato slices as the starch aids in the potatoes sticking together. Toss the potato slices in melted butter with a pinch of salt and pepper. Place 10-inch square of parchment paper on the counter and lay 8 potato slices down; overlapping. Place fish perpendicular to potato, center horizontally over middle of potato wrap and fold over edges. Refrigerate. Sauté the fish in olive oil with salt and pepper.

For Sauce Heat olive in pan with salt and pepper. Sauté chopped garlic briefly. Add sweet peppers and gremolada. Deglaze with white wine. Add chicken stock, tomato concasse, capers and butter. Serve with fish.