Potato-Crusted Red Snapper With Horseradish Sauce

Be the first to review
READY IN: 35mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Sauce:.
  3. Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a