Potato-And-Herb Crusted Snapper With Yellow Pepper Salsa Recipe

Name: Potato-And-Herb Crusted Snapper With Yellow Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1 large yellow bell pepper; 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 extravirgin olive oil; 1/8 teaspoon salt; Fish:; 1 cup shredded peeled potato; 3 tablespoons grated fresh Parmesan cheese; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh chives; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 4 (6-ounce) red snapper or other firm white fish fillets; 4 teaspoons olive oil, divided

Servings: persons

Salsa:
1 large yellow bell pepper
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 extravirgin olive oil
1/8 teaspoon salt
Fish:
1 cup shredded peeled potato
3 tablespoons grated fresh Parmesan cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper or other firm white fish fillets
4 teaspoons olive oil, divided

1
Preheat broiler.
2
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 (onion through 1/8 teaspoon salt).
3
Preheat oven to 375u00b0.
4
To prepare fish, combine potato, Parmesan, 2 teaspoons parsley, chives, 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 2 fillets, potato side down, to pan. Cook 3 minutes or until browned. Turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375u00b0 for 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa.
5
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6
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179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salsa:, 1 large yellow bell pepper, 1/2 cup chopped onion, 1/2 cup chopped seeded plum tomato, and more.

Yes, Potato-And-Herb Crusted Snapper With Yellow Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato-And-Herb Crusted Snapper With Yellow Pepper Salsa

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