Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa

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.