Potato-Crusted Snapper with Bell Pepper Salsa

Yields 2-4 servings



For salsa:

1 large yellow bell pepper, roasted (see directions)

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 extra-virgin olive oil

1/8 teaspoon salt
For fish:
1 cup shredded, peeled potato

3 tablespoons grated fresh Parmesan cheese

2 teaspoons chopped fresh parsley

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

2 (6-ounce) red snapper or other firm white fish fillets

2 teaspoons olive oil, divided



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 375º.


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.


Printed from ComfortofCooking.blogspot.com