Rock Cod with Crushed Potato Chips and Lemon Relish

Provided by Noble Rot chef Leather Storrs
www.noblerotpdx.com

Serve with: Lightly Salted Kettle™ brand Potato Chips

Save the crumbs from Lightly Salted Kettle™ brand Potato Chips in an airtight container or crush up a whole bag. Season a piece of white fish with salt and pepper. Press the chip crumbs onto the top in a thin, even layer. Set aside.

To make the relish:
4 shallots, minced
4 anchovy filets
The zest of 3 lemons, minced
1 cup of olive oil
1 pinch crushed red pepper
1 tsp. salt
3 tablespoons capers, chopped
1/4 cup minced parsley
The juice of 3 lemons
Black pepper
4 hard boiled eggs, chopped fine

Method:
Combine the shallots, lemon zest, anchovies, olive oil, salt and chili flakes in a heavy pot. Stew gently until the shallots are very soft (about 30 minutes). Remove from the heat and stir in the capers, parsley, lemon juice, a generous grinding of black pepper and the eggs. Adjust seasoning with lemon, salt, pepper.

To cook the fish, bake in a 400° degree oven for 11 minutes.
At Noble Rot we serve the fish over 5 spears of hot, boiled asparagus with the room temperature sauce drizzled liberally around.