Potato Crusted Tilapia Recipes

SPICY POTATO-CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees.
• Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
• Place tilapia fillets in baggie and shake to coat evenly.
• Let tilapia marinate in baggie for at least 10 minutes.
• Place egg whites in shallow bowl.
• Mix hash browns, green onions and 1 tsp salt in a dish.
• Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
• Top each fillet evenly with hash brown mixture and press into fish to set.
• Spray tops of fish with cooking spray.
• Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
• Turn oven to broil and continue cooking for 4 minutes.
• Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).

TILAPIA WITH ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking dish with nonstick cooking spray.
• Place potatoes, bell pepper, garlic, oil, and 1/2 teaspoon salt in the prepared dish; toss to coat.
• Bake in the preheated oven for 30 minutes. Add tomatoes. Place tilapia fillets on top of vegetables and sprinkle with remaining salt, pepper, and lemon zest. Continue to bake until fish flakes easily with a fork, about 10 minutes.
• Squeeze lemon juice over fish and serve.

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL

Steps:

• Preheat the oven to 375 degrees F.
• Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
• Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
• Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
• To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

POTATO ENCRUSTED TILAPIA #5FIX

Steps:

• Pat potatoes dry and mix with leeks.
• Heat the oil and butter in a large nonstick skillet until hot.
• Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
• Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
• Flip and repeat for the other side. Cook until golden.
• I like to serve with lemon and horseradish.

SHRIMP AND POTATO CRUSTED TILAPIA

Steps:

• Pre - heat oven to 450 degrees.
• Place filet in a shallow dish.
• Sprinkle all sides with 1 tbs oregano, 1 tbs garlic salt and salt and pepper to taste.
• Cover with 1 cup milk and set in the refrigerator to marinate for 10 minutes each side.
• Clean and peel potatoes.
• Cut potatoes into bite-sized pieces and place uncovered in pot over medium high heat.
• Boil until tender (approx 20 minutes).
• While potatoes come to a boil, clean and chop shrimp.
• In a small skillet, drizzle with olive oil and turn to medium heat.
• Let skillet warm and add shrimp. Cook over medium low heat until shrimp turns pink.
• When potatoes are ready, drain and return to pot.
• Over low heat, add the remaining butter and begin to mash.
• Remove fish from milk marinade and drip dry. Place fish on oiled baking dish and set aside. Do not pat dry.
• To potatoes add remaining milk, oregano, garlic salt and stir. Add shrimp, 1/2 cup parmigiano and parsley.
• Stir mixture together well.
• Begin to cover each filet with potato /shrimp mixture.
• Sprinkle with more parmigiano cheese and place into oven to bake for 20 minutes.
• Once baking is complete, set oven to broil and brown in oven for approximately 5-10 minutes *times may vary depending on your oven.
• Remove from oven and let cool before serving.
• Add with your favorite veggie dish, glass of wine, serve and enjoy!

TILAPIA IN A POTATO CRUST

Steps:

• Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
• Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
• Season the grated potatoes with salt, pepper and nutmeg.
• Add the egg yolks.
• Coat the fish filets with flour, making sure that any excess flour is shaken of.
• Cover both sides of the filets with the poato mix, pressing it on lightly.
• In a large non stick skillet heat some oil.
• Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
• You might have to use two skillets or do this in batches, don't overload the skillet.
• Serve with a fresh salad on the side for a wonderful meal.

HERB-CRUSTED TILAPIA WITH LEMON POTATOES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
• Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
• Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
• Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.