Potato-Crusted Red Snapper With Horseradish Sauce - cooking recipe

Ingredients

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

Preparation

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 375\u00b0 for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
Sauce:
Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.