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

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Instructions

1. Preheat oven to 425 degrees F.
2. 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.
3. 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.