Potato-And-Herb Crusted Snapper With Yellow Pepper Salsa

• Salsa:
• 1 large yellow bell pepper
• 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 extravirgin olive oil
• 1/8 teaspoon salt
• Fish:
• 1 cup shredded peeled potato
• 3 tablespoons grated fresh Parmesan cheese
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh chives
• 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

1. Preheat broiler.
2. 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 (onion through 1/8 teaspoon salt).
3. Preheat oven to 375u0b0.
4. To prepare fish, combine potato, Parmesan, 2 teaspoons parsley, chives, 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 2 fillets, potato side down, to pan. Cook 3 minutes or until browned. 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 salsa.
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salsa, yellow bell pepper, onion, tomato, fresh basil, parsley, lemon juice, capers, extravirgin olive oil, salt, potato, parmesan cheese, parsley, fresh chives, salt, freshly ground black pepper, red snapper, olive oil

Taken from www.myrecipes.com/recipe/potato-and-herb-crusted-snapper-with-yellow-pepper-salsa (may not work)