Oregenata Crusted Snapper - cooking recipe

Ingredients

6 (6 ounce) red snapper fillets
5 idaho potatoes, peeled and grated
1/2 cup melted butter
1 tablespoon salt
3/4 tablespoon fresh ground black pepper
1 cup grated asiago cheese
1 tablespoon finely minced lemon zest

Preparation

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.