Recipe courtesy of Kelly Yambor
Potato Crusted Red Snapper
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 445
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 39
- Cholesterol
- 104
- Sodium
- 857
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
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.