Yields 2-4 servings
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
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
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