Let’s cook!

Potato and Cheese Crusted Red Snapper

2 red snapper fillets

1 Idaho potato, peeled and grated

3/4 cup melted butter

3/4 cup Romano/Parmesan cheese

1 teaspoon lemon zest

salt and pepper to taste

Preheat oven to 425.

Bring a pot of water to a boil. While the water is heating up to a boil, peel your potato.

Now grate the potato.

Once the water is boiling, add the grated potato and let boil for 30 seconds.

Drain the grated potato and put into an ice bath right away.

Using a paper towel drain the potatoes by pressing the water out.

Spread the potatoes on a plate and add melted butter.

Now the cheese.

And finally the lemon zest.

Mix well. Lightly oil a baking sheet and place the fillets. Coat each filet with potato, lightly pressing with your fingertips.

Bake in the oven for 20 minutes (you can use this time to finish or start your sides).

Here is the complete date night dinner for us:

Here is the close-up:

So there you have it, a new way to bake red snapper.

Tomorrow we are having some friends over and guys you will want to check back to see how I am going to make a worry free, but yet one of the biggest, ribeyes you have seen!

Happy Cooking!