Preparation:
Boil potato until just tender, chill then peel.
Preheat oven to 400F
Grate potato with large holes on grater, pressing lightly for thin shavings. Season with salt and pepper and toss with oil.
Spread horseradish on each fillet and season with salt and pepper.
Gently pat potato topping on surface, pressing lightly so it sticks.
Bake until topping in golden brown and crisp and fish is tender all the way through when poked w/thin knife or skewer, 15-18 min.
If topping seems like it's going to burn before done turn oven down to 375F
If topping isn't crisp, but fish is almost cooked through, switch to broil for last few minutes.
Serve immediately |
