Literally called “potatoes from the baker, ”pommes boulangère originated in France centuries ago when people in rural areas did not own ovens of their own. On their way to church, women would take the Sunday roast of lamb in a dish, surrounded with sliced onions and potatoes, to the baker to be cooked in his oven while the family prayed. Afterward, they picked it up and took it home for lunch, perfectly done. Beard acquired this version of the dish from Maurice Moore-Betty, a popular cookbook writer and teacher during the 1960s and ‘70s. – James Beard of The James Beard Foundation
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Pre-heat oven at 350 degrees. Line a 6x6 pan with parchment paper.
Put a layer of potato and on top of the potato add a layer of onion. Season each layer with salt for flavor.
Repeat process 3 more times, ending last layer with potatoes.
Pour all of extra light virgin olive oil, enough to cover potato.
Cover and place in oven for 25-30 minutes. Remove from oven and drain oil. Let cool with weight on it. Cut in 4 equal parts.
Place on a sheet pan lined with parchment paper. Heat when ready to serve for 7 minutes.
In a sauté pan (on high heat) add clarified butter, mark fish on all four sides (about 3 minutes on each side) and let rest.
In a medium sauce pan, boil water with salt to taste. Add Brussels sprouts for 4 minutes or until tender. Remove from water and reserve.
On 4 white plates, place Brussels sprouts evenly.
Lean fish on brussel sprouts.
Place porato next to the fish.
Sprinkle olive and garlic dust.