Directions:
- Shred potato on the coarse side of a grater; squeeze out excess liquid.
- Combine shredded potato, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- Sprinkle both sides of fish fillets evenly with remaining 1/2 teaspoon each of salt and pepper. Sprinkle 1 side of each fillet with lemon rind. Pat 1/4 cup potato mixture evenly over lemon rind on each fillet.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add 2 fillets, potato side down. Cook 5 to 6 minutes or until potato begins to brown. Transfer fish, potato side up, to a greased jellyroll pan. Repeat with remaining 1 teaspoon oil and remaining 2 fish fillets.
- Bake at 400° for 5 minutes or until fish flakes easily with a fork. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.75 Kcal (1481 kJ) | ||
| Calories from fat | 237.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.39g | 41% | |
|---|---|---|---|
| Cholesterol | 84.84mg | 28% | |
| Sodium | 2438.72mg | 102% | |
| Potassium | 386.99mg | 8% | |
| Total Carbs | 10.83g | 4% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 18.08g | 36% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 2.2mg | 12% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 224.71 Kcal (941 kJ) | ||
| Calories from fat | 150.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 41% | |
|---|---|---|---|
| Cholesterol | 53.89mg | 28% | |
| Sodium | 1549.15mg | 102% | |
| Potassium | 245.83mg | 8% | |
| Total Carbs | 6.88g | 4% | |
| Sugars | 2.52g | 16% | |
| Dietary Fiber | 0.69g | 4% | |
| Protein | 11.49g | 36% | |
| Vitamin C | 4.8mg | 13% | |
| Iron | 1.4mg | 12% | |
| Calcium | 21mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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