Prep 20 mins
Cook 15 mins
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 potato, peeled shredded
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground black pepper
- 4 (6 ounce) firm white fish fillets (6-ounce)
- 4 teaspoons olive oil, divided
- 1⁄2 cup sour cream
- 1⁄4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Combine potato, 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 and horseradish sauce.
- Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.