Idaho® Potato Crusted Red Snapper with Potato and Brussels Sprout Hash | Idaho Potato Commission

Ingredients

• 3 cups Brussels sprouts, halved and quartered, core removed
• 1 Idaho® Russet potato, cubed
• 1/2 cup green Vidalia onions, 1/4-inch dice
• 2 cups crookneck squash, cut in half and soft seed center discarded, outer part cut into 1/2-inch dice
• 1/4 cup bacon, cooked and chopped
• 1 cup heavy cream
• 1/2 cup rich chicken stock, degreased
• Black pepper, freshly cracked, to taste
• 6 Red Snapper fillets, 6 ounces each
• 5 Idaho® Russet potatoes, peeled and grated
• 1/2 cup butter, melted
• 1 tablespoon salt
• 3/4 tablespoon black pepper, freshly ground
• 1 cup Asiago cheese, freshly grated (Parmesan may be substituted)
• 1 tablespoon lemon zest, finely minced