Potato Encrusted Tilapia Recipes

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.

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

PARMESAN CRUSTED TILAPIA FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
• Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

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.

POTATO CRUSTED TILAPIA

Steps:

• Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. 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 potato side down in a single layer. Completely cover the surface of the pan, overlaying the potatoes like shingles. Sprinkle the potatoes with salt and pepper, and the 1 tablespoon rosemary leaves. Cook for 2 mins. Add the tilapia fillets on top of the potato layer 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-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.

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 CHIP TILAPIA

Steps:

• Combine potato chips, parmesan cheese and garlic powder in a bowl.
• Scramble eggs.
• Rinse tilapia under tap water for a few seconds.
• Dust tilapia filets in flour (any flour will do).
• Egg wash tilapia filets, making sure the egg wash sticks to the entire filet.
• Heavily dust filets in potato chip mix.
• Place filets in freezer for 5-10 minutes.
• Remove filets from freezer to preheated oven of 350 degrees F.
• Bake for 20 to 25 minutes, or until the coating is golden brown.

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!

POTATO ENCRUSTED STUFFED TILAPIA

Steps:

• Wash tilapia in cold water and pat dry.
• Place in a bowl.
• Pour coconut juice to cover.
• Cover bowl and refrigerate 2 - 4 hours.
• STUFFING.
• Heat Saute pan.
• Add butter and EVOO.
• Saute celery, onion, carrot until tender.
• Add garlic and saute 1 minute.
• Add wine and reduce for 1 minute.
• Add lemon juice.
• Add shrimp and spinach.
• Continue cooking until shrimp is pink and spinach is hot.
• Stir in basil, corriander, lemon pepper, salt, pepper.
• Remove from heat, put in bowl and allow to cool.
• When cool, blend in egg and breadcrumbs.
• POTATOES.
• Wash, peel, cut in half, boil till fork tender.
• Mash thoroughly.
• Add milk, butter, salt and pepper to potatoes and whip until smooth.
• Add more milk if required to be able to spread potato.
• COMBINING.
• Spread 1/2 of the stuffing on one filet and cover with another filet.
• Place on well oiled baking sheet.
• Spread the top with some of the potato mixture.
• Turn over and cover the sides and top (like frosting a cake).
• Do the same with the other filets.
• Sprinkle with paprika.
• Bake for 20 - 25 minutes until potato is slightly brown.