This is a really delicious recipe and I think it could work for most firm white fish. I made it with snapper before but for this recipe they had bass at the super market so I made it instead with that. Getting the potatoes to stick didn’t really work out but it still tasted great!
Potato-Crusted Fish with Bell Pepper Salsa (Blog: The Comfort of Cooking)
1 green bell pepper
½ red onion, chopped
1 tomato, chopped
2 Tbsp. parsley, chopped
2 tsp. capers
3 Tbsp. olive oil
1 medium sized potatoes, shredded
2 white fish filets (Snapper or bass)
Add bell pepper, red onion, 1 Tbsp. of parsley, capers and 1 Tbsp. of olive oil. Squeeze lemon into salsa add salt and pepper, and mix together. The longer the salsa sits the better it will be, so I would make it an hour before the fish. Preheat oven to 375 degrees. Heat pan over medium-high heat with rest of olive oil. Mix shredded potatoes with rest of parsley and salt and pepper. Push potatoes onto one side of filets. Place potato side down into hot pan. Cook for 6 minutes, until potatoes have nicely crisped. Flip and cook just till fish is just done about 4 minutes. Put fish in oven for 5 minutes, till fish is flaky. Serve with salsa.
Recipe by The Comfort of Cooking