Potato Crusted Snapper With Bell Pepper Salsa
From lillyann 13 years ago
- 25 mins to make
- Serves 2-4
The salsa really makes the dish pop! A perfect pairing of Parmesan cheese and fresh herbs grace this crisp potato crust. An accompanying colorful salsa flavored with capers and herbs gives the dish even more pizazz for guests. Read more This recipe is also great with Halibut! Source: Cooking Light, SEPTEMBER 2003 See less
Ingredients
- For salsa: shopping list
- 1 large yellow bell pepper, roasted (see directions) shopping list
- 1/2 cup chopped onion shopping list
- 1/2 cup chopped seeded plum tomato shopping list
- 1 tablespoon thinly sliced fresh basil shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 1/2 teaspoons capers shopping list
- 1 teaspoon extra-virgin olive oil shopping list
- 1/8 teaspoon salt shopping list
- For fish: shopping list
- 1 cup shredded, peeled potato shopping list
- 3 tablespoons grated fresh parmesan cheese shopping list
- 2 teaspoons chopped fresh parsley shopping list
- 1/2 teaspoon salt, divided shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 (6-ounce) red snapper or other firm white fish fillets shopping list
- 2 teaspoons olive oil, divided shopping list
How to make it
- Preheat broiler.
- 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.
- Preheat oven to 375ยบ.
- To prepare fish, combine potato, Parmesan, parsley, 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 fish fillets, potato side down, to pan. Cook 3 minutes, or until browned. Turn fish potato side up in the pan.
- Bake for 5 minutes, or until fish flakes easily when tested with a fork. Serve with salsa.
- Enjoy!
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