Bake potatoes at 350 degrees for 1 hour. Cool and shred.
Slice the onion and julienne the red pepper. Sauté until the onion and pepper start to become translucent. Cool. Mix potato, onion and pepper in a shallow pan. Prepare two more shallow pans with flour in one and beaten egg in the other. Place the non-skin side of the fillet in the flour, then in the egg and finally in the potato.
Add 2 tablespoons of olive oil to a skillet with an oven proof handle and place on medium heat. Add fillets to the skillet potato-side down. Carefully turn the fillet over as potatoes brown. This will take about 5 minutes. Take the whole pan and place in the oven at 350 degrees for 10 to 12 additional minutes.