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Ingredients

• 4 1/2-pound filets of trout
• 1/4 cup olive oil
• Salt and pepper
• 4 medium or 8 small purple potatoes, sliced chip fine on a mandolin
• 6 tablespoons unsalted butter
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup whole fresh parsley leaves

• A Note on Some Ingredients

• I love the thin, flakey filet of trout for this dish, but you could use any flakey white fish. Tilapia or snapper would be especially nice.
• If you cannot find purple potatoes, sometimes called Peruvian purple potatoes or blue potatoes, just use a simple new potato instead.

Description

Serious Eats