Warning: is_readable(): open_basedir restriction in effect. File(H:\root\home\aquabestseafood-001\www\aquabestseafood-back/wp-content/plugins/H:\root\home\aquabestseafood-001\www\aquabestseafood-back\wp-content\plugins\disable-gutenberg/languages/disable-gutenberg-en_US.mo) is not within the allowed path(s): (h:\) in H:\root\home\aquabestseafood-001\www\aquabestseafood-back\wp-includes\l10n.php on line 632 Potato-Crusted Red Snapper - AQUABEST SEAFOOD | Fresh Tilapia & Rainbow Trout
4 (6-ounce) red snapper or other firm white fish fillets
4 teaspoons olive oil, divided
Step 1 Preheat oven to 375º.
Step 2 Combine potato, horseradish, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.