Potato-Crusted Red Snapper

Photo: Karry Hosford

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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 26%
  • Fat: 6.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 3.4g
  • Protein: 34.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.7g
  • Cholesterol: 60mg
  • Iron: 0.6mg
  • Sodium: 380mg
  • Calcium: 56mg

Ingredients

  • 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
  • Lemon wedges

Preparation

  1. Preheat oven to 375º.
  2. 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.
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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