Ben Pollingers Dorade With Potato Scales

Ingredients

• fine sea salt
• 8 large fingerling potatoes
• peel-on
• sliced into coins about 1/8-inch thick
• rounded ends discarded
• 4 (6-7 ounce) dorade fillets
• boneless and skin-on
• freshly ground black pepper
• 9 tablespoons unsalted butter
• melted
• 2 bunches (about 1 3/4 pounds) Swiss chard
• stems trimmed
• rinsed in a sinkful of cold water
• changing the water until no grit remains
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• sliced

Instructions

No instructions listed