| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 (6-ounce) red snapper fillets
- 5 Idaho potatoes, peeled and grated
- 1/2 cup melted butter
- 1 tablespoon salt
- 3/4 tablespoon freshly ground black pepper
- 1 cup grated Asiago
- 1 tablespoon finely minced lemon zest
Instructions
- Preheat oven to 425 degrees F.
- Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
- Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 445 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 39 g |
| Cholesterol | 104 mg |
| Sodium | 857 mg |
Reviews
Delicious!!! My husband and kids love it.
I made this red snapper recipe and my husband loved it!! He is very finiky and too much is the way of spices tear him up.
I did sub Feta for the Asiago and it was wonderful.
I did sub Feta for the Asiago and it was wonderful.
This was one of the best recipes that my husband has ever made. I noticed that it didn’t receive too many stars from other users, but we loved it. He ended up adding more lemon zest then required but I recommed this to anyone who loves snapper.