Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
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 |
Directions:
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.
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