Potato Crusted Red Snapper

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 (6-ounce) red snapper fillets
  • 5 Idaho potatoes, peeled and grated
  • 1/2 cup melted butter
  • 1 tablespoon salt
  • 3/4 tablespoon freshly ground black pepper
  • 1 cup grated Asiago
  • 1 tablespoon finely minced lemon zest
Directions
  • Preheat oven to 425 degrees F.

  • Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.

  • Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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