Potato Parmesan Parsley Halibut

"Alaskan Halibut Favorite at our lodge. Topped with Lemon Balm. Served with potato croquettes and steamed broccoli."

Halibut Fillets
Instant Mashed Potato Flakes
Dry Parsley
Parmesan Shreds (not powder)
Potato Croquettes

Cooked mashed Potatoes
Lemon Balm for Halibut

Russet (90 count) potatoes
Lemon Balm
Soybean Oil
Salt & Pepper
Fresh Chives
Lemon Juice
Halibut Mix 2 cups potato flakes, 1/2 cup parmesan shreds and 2 tablespoons of parsely. Dredge the halibut in flour, shake off excess. Dredge in eggs (3, beaten with two tablespoons of water) Crust with the potato flake mixture. Pan fry the halibut in oil, coming about 1/3 up the fish. Fry to a golden brown, but not cooked all through. Finish in 350 degree oven, ten minutes for every inch of thickness.
Potato Croquettes Take preferably day-old mashed potatoes, season again adding chives. Roll out to the edges of a sheetpan, about 1/4 inch thick. Cut in rounds and brown on a flat top griddle or in a pan. Finish in a 350 degree oven.
Lemon Balm Oil to Top Halibut Mix all ingredients in a blender until bright green. Strain through cheescloth and allow to sit at least an hour or so.