Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa

Photo: Karry Hosford

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.

Yield: 4 servings (serving size: 1 fillet and 1/4 cup salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 3.6g
  • Protein: 36.8g
  • Carbohydrate: 12.5g
  • Fiber: 2.2g
  • Cholesterol: 63mg
  • Iron: 1.1mg
  • Sodium: 548mg
  • Calcium: 119mg

Ingredients

  • Salsa:
  • 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
  • Fish:
  • 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

Preparation

  1. Preheat broiler.
  2. 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).
  3. Preheat oven to 375º.
  4. 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.
Note:

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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