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.

Fish in a potato flake crust with tomato basil oil and corn pancakes

Blended 3 beefsteak tomatoes and reduced to about 1 cup. Strained liquid into a clean saucepan and reduced half of the amount. Added 1/2 cup olive oil and chopped basil. Set aside.

Dipped red snapper in a beaten edd and coated with half package of instant potato mix. Cooked on both sides and seasoned with salt and pepper.



Mixed 2/3 cup corn meal, 1 cup flour, pinch sugar, 2 eggs, 1 1/2 tablespoon sweet butter, 1 cup milk, and 1 can of corn for pancakes. Cook on both sides for 30-60 seconds.