1 ½ lb white fish (lemon sole, fluke, flounder)
1 lb baby Yukon potatoes, parboiled and halved
¾ cup olive oil, enough to almost cover potatoes
2 shallots, thinly sliced
4 garlic cloves, smashed
¾ cup castelvetrano olives, pitted and torn
¼ teaspoon Habanero chili, minced
2 lemons, thinly sliced
3 oranges, zested, juiced, and sliced
Aleppo pepper
Salt
Flaky sea salt
Pepper
Fennel, sliced (optional)
Dill
Preheat oven to 400 degrees
Par-boil potatoes in cold water for 10-12 minutes, then slice in half. Place cut potatoes in a small pot and just about cover with olive oil. Add sliced shallots, crushed garlic, torn olives, minced habanero, and zest and juice from 1 orange. Season with salt and pepper, cover, and simmer on low for 20-25 minutes.
While potatoes confit, prepare your fish. Thinly slice 2 lemons and one orange. Tear a piece of parchment paper about 16-18 inches long. Arrange the mixed citrus the length of the filet,
on one half of the parchment, about 4 inches from the edge. Place one filet atop the citrus and season with salt and pepper. Spoon the potato mixture with the flavored oil on top of the fish, season with Aleppo, flaky salt, and freshly cracked pepper. Fold the parchment paper over the fish and begin to make small and continuous folds, sealing the package like an envelope from end to end. Place sealed packets onto a sheet pan and cook for 12-14 minutes.
Open parchment paper carefully and slide the entire contents onto a plate. Finish with sliced fennel and torn dill.
