Parmesan cheese and fresh herbs grace the crisp potato crust. An accompanying colorful salsa flavored with capers and herbs gives the dish even more pizzazz for guests.
1 large yellow bell pepper
1/2 cup chopped onion
1/2 cup chopped seeded plum tomato
1 tablespoon thinly sliced fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons capers
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
1 cup shredded peeled potato
3 tablespoons grated fresh Parmesan cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper or other firm white fish fillets
4 teaspoons olive oil, divided
How to Make It
To prepare salsa, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Combine bell pepper, onion, and next 7 ingredients (onion through 1/8 teaspoon salt).
Preheat oven to 375º.
To prepare fish, combine potato, Parmesan, 2 teaspoons parsley, chives, 1/4 teaspoon salt, and black pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet; press mixture onto fish. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until browned. 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 salsa.
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There was nothing wrong with the recipe but there were some small things that made me give it only 3 stars. First off use your best non stick pan, I used one that was a bit older so the potato crust stuck to it and I had to change pans to a newer one to finnish the batch. As well I made sure to dry the fish very well as well as get as much moisture out of the potato's and although the potato cooked up fine it slid off the fish. The flavor wasn't as powerful as I hoped so I probably won't make it again.
Made this last night with fresh Gulf snapper. It was excellent. Used Hungry Jack re-hydrated potatoes and they worked perfectly with MUCH less work than shredding your own.Will definitely make this again and again.
I wasn't too sure about this recipe, potato and salsa? I too mixed the salsa ingredients before reading that the pepper should have been roasted, it was still great! I used tilapia, and instead of snapper, and since it is such a delicate fish, I broiled one side of the tilapia; flipped it, then put on the potato mixture and broiled the other side until the potato was well browned. Suprisingly the raw salsa was great with the potato topping.
I made this dish without the salsa and it was delicious. My husband really enjoyed it and continues to regularly request it. I think it makes a restaurant quality fish dish that is very light and satisfying. You can also make the potato mixture alone and create delicious hash browns for a quick weeknight side dish.
I liked the fish (I used cod) and potato crust. The salsa was also good on it's own. For me I don't really see how the flavors of the two meld together though. My bf liked the salsa with the cod but my cousin and I weren't big fans of mixing the salsa with the fish. Otherwise though good solid recipe.
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