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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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