It may be cooling off outside, but I just cannot get enough of fresh, flavorful salsas! I love those bright, crisp flavors of basil, lemon, and parsley mixed with the sweetness of bell peppers, tenderness of tomatoes and tang of capers. It’s my little way of holding on to summer, if only through food.
Snapper what was happened to be on sale recently at my grocery store, but this recipe would also be delicious with any other firm white fish such as halibut, tilapia or cod. Whichever fish you choose, I know you will just love the flavor of this dish. The Parmesan-potato crust is crispy and rich, and the fresh salsa, made with roasted bell peppers, tomatoes, basil and lemon juice, to name a few, pares deliciously with the pan-fried fish.
For a different and delicious dinner option, give this healthy fish dish a try! Before you know it, you’ll have a clean plate and be wondering when you can make this again!
Potato-Crusted Snapper with Bell Pepper Salsa
Ingredients
For salsa:
- 1 large yellow bell pepper, roasted (see directions)
- 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 extra-virgin olive oil
- 1/8 teaspoon salt
For fish:
- 1 cup shredded, peeled potato
- 3 tablespoons grated fresh Parmesan cheese
- 2 teaspoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 6-ounce red snapper or other firm white fish fillets
- 2 teaspoons olive oil, divided
Instructions
- Preheat broiler.
- 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.
- Preheat oven to 375º.
- To prepare fish, combine potato, Parmesan, parsley, 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 fish fillets, potato side down, to pan. Cook 3 minutes, or until browned. Turn fish potato side up in the pan.
- Bake for 5 minutes, or until fish flakes easily when tested with a fork. Serve with salsa.
- Enjoy!
I love the idea of potato crusted fish… this meal is creative and delicious!
wow This makes me salivate! Potato encrusted snapper with that festive and colourful salsa! Just mouthwatering.
We eat salsa all year round, it is a staple in my fridge. Love the combination with the snapper, lovely. I haven’t had snapper since I was south, will have to have a look.
This looks awesome! I love all the colors!
This is right up my alley, I love doing dishes like this…Summer or not!
I know I’ve seen this post when I was browsing before. I looked for it today because I have a snapper at my fridge and trying to come up with a dish. Good thing I was still able to back track and found this post.
Lovely dish…Looks so colorful and fresh :)
Given my recent potato addiction, this sounds especially delicious!
Beautiful salsa! It looks so good with the snapper- a lovely dinner!
this looks so yummy!.. love the touch of salsa in here.. it makes everything better:) great job.
This gives me a good reason to have snapper again. I love this recipe and am a fan of any salsa. Thank you for sharing the recipe and I am happy I visited your blog. :)
Lora
This meal looks so fresh and delicious! I love homemade salsas. And I”ve never had snapper before…sounds so good!
Yum! that looks delicious… i’m definitely going to try this!! :)
Beautiful!! The salsa looks wonderful…and you just know the fish is crispy and flakey…fresh and delicious!
I haven’t had snapper in ages (it never goes on sale when I’m looking for fish) but I may have to make a special purchase just so I can try this recipe in all of its original glory. I too am still loving the fresh and bright salsas of summer (probably because I’m still here in warm Texas) and this one looks just as delicious as any others I’ve sampled thus far. The potato coating is brilliant too! Thanks for sharing, love!
Potato crusted? That sounds absolutely amazing and what a great idea. The salsa’s ingredients are just plain complimentary and the potato crusted idea has my mind racing what else I can do with that. It must smell wonderful when cooking (I adore potatoes in any format). Beautiful dish!