Recipe courtesy of Kelly Yambor

Potato Crusted Red Snapper

  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
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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


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.

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