Use snapper, cod, orange roughy, or any other white fish in this recipe. Thin, flat fillets work best. The potato crust is first browned over medium-high heat in a skillet, then the fish finishes cooking in a moderate oven to ensure that it stays moist.
1 cup shredded peeled potato
1 tablespoon prepared horseradish
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
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.
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I squeezed the water out of the potatoes prior to pressing them onto the fish. Overall, this flavor and moistness of the fish was good. My only reservation is that frying in oil adds some grease (calories) to fish. But the flavor was good enough so that it was probably worth the extra calories.