Photo: Karry Hosford
4 servings (serving size: 1 fillet)

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.

How to Make It

Step 1

Preheat oven to 375º.

Step 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.

Chef's Notes

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

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Ratings & Reviews

Easy fast fish

November 14, 2017
Super easy and very good. I would cook the fish in the pan about 4 minutes to get that Brown crispness but the fish was very moist.

dan1olson's Review

April 24, 2013
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.

foodluver's Review

March 27, 2009

Jennifer26's Review

October 20, 2013
This was just okay. I think my husband liked it more than I did, though. I'm not sure if I'll make it again, or not.