• 1 cup shredded peeled potato
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) snapper or other firm white fish fillets
  • 4 teaspoons olive oil, divided
  • Lemon wedges


  • Preheat oven to 375º.
  • Combine potato, horseradish, 1/4 teaspoon salt, and pepper.
  • Sprinkle both sides of fillets with 1/4 teaspoon salt.
  • Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
  • Add 2 fillets, potato side down, to pan.
  • Cook 3 minutes or until potato mixture is browned.
  • Carefully turn fish over; place on a plate.
  • Repeat procedure with remaining oil and fish.
  • Return fish to pan, potato side up.
  • Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork.
  • Serve with lemon wedges.


Click below for a pdf of:
Potato Crusted Snapper