Yellowtail snapper is wrapped in a potato crust and served over sautéed spinach with a light lemon wild mushroom sauce. The crust changes the usual snapper experience by adding a firmer, more substantial bite before the fish opens up underneath. Lemon and mushrooms keep the dish grounded in brightness and earthiness rather than heaviness. Compared with a standard grilled fillet, this version has more texture and a more composed plate presentation.