Potato-Crusted Red Snapper With Horseradish Sauce

• 1 cup potato, peeled shredded
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper
• 4 (6 ounce) firm white fish fillets (6-ounce)
• 4 teaspoons olive oil, divided
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

1. Combine potato, 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 375u0b0 for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
2. Sauce:
3. Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.

potato, salt, fresh ground black pepper, firm white fish, olive oil, sour cream, mayonnaise, horseradish, salt, fresh ground pepper

Taken from www.food.com/recipe/potato-crusted-red-snapper-with-horseradish-sauce-333412 (may not work)