Ingredients

• 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

Directions

• 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