Potato flake crusted snapper

I was not able to capture this dinner in the image, you'll just have to trust it was delicious! Improved over first attempt.

Remove skin from snapper. Rub with olive oil and press instant potato flakes until well covered. Season with salt and pepper and cook on medium high, 3-4 minutes on each side.

Greens with raspberry vinaigrette:
In a bowl, add equal parts olive oil and balsamic vinegar with 1 tsp - 1 tbsp raspberry preserves. Whisk until thick. Cut a chunk of ginger and smash to expose juice. Add to dressing until ready to serve.

Herbed potatoes
Heat oven to 450 C. Toss cubed potatoes with olive oil, salt, pepper, and old bay. Cook for 20 minutes, flip, and cook for another 12-15 minutes.