Potato Crusted Red Snapper

Directions

Season each fillet with Essence.

Lightly brush each fillet with the Dijon mustard.

Pass each halved potato through the potato threader or grate potatoes using a box grater.

Place the threaded potatoes in a mixing bowl and season with salt and pepper.

Divide the threaded potatoes into 4 portions.

Wrap each fillet with each individual portion of the threaded potatoes.

Wrap the fish like a package.

Wrap crosswise first and then lengthwise.

Wrap the crusted fish tightly in a cloth napkin.

This will secure the potato to the fish.

In a large sauté pan, heat the olive oil.

When the oil is hot, sauté the fish for 3 to 4 minutes on each side, or until golden.

Remove from the pan and drain on a paper-lined plate.

Season the fish with Essence.