erin elizabeth
09-19-2003, 05:48 PM
Well, I would certainly make this again! The potato crust was crunchy and just salty enough--the fish was perfectly cooked--just enough herbs--the roasted pepper really added to the salsa. The only change I "made" was that it took longer than 3 minutes to brown the potato crust. I'd guess 6 minutes or more and then the 5 minutes in the oven. Although there was a bit of preparation, once the salsa was put together and the potato grated this went together quickly. A winner from CL September--