Recipe by kmergirl
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
Directions See How It's Made
- 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.