Potato-Crusted Red Snapper

• 1 cup shredded peeled potato
• 1 tablespoon prepared horseradish
• 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
• Lemon wedges

1. Preheat oven to 375u0b0.
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 375u0b0 for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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potato, horseradish, salt, freshly ground black pepper, red snapper, olive oil, lemon wedges

Taken from www.myrecipes.com/recipe/potato-crusted-red-snapper (may not work)