Potato Scaled Mahi Mahi with Cabernet Beurre Rouge

Tear the parsley leaf into pieces and place on the mahi mahi. Season with salt and pepper. Slice the pototoes with a Japanese mandolin so they're almost paper thin. Layer the potatoes over the fish and parsley leaves to resemble fish scales. Season the potatotes. Heat a non-stick frying pan with olive oil on medium heat. Place the fish with the potato side down in the oil. Cook about 3 to 4 minutes until the potato scales are brown and then flip the fish and cook for a few more minutes. Then place the fish on a baking pan and put into an over for approximately 3 to 4 minutes. Place the fish aside. Clean the pan with paper towels and then add the wine. Reduce to about ¼ cup and add honey, salt, and pepper. Slowly whisk in the butter until smooth. Lastly, spoon the sauce onto plates and place the fish on top.