Baked Tilapia With Fish Scale Potatoes Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray.
• Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes.
• Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets.
• Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly.
• Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes.
• Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Thinly slice the potatoes.
• 4. Chef's Tip: For consistency, I strongly recommend using a mandoline slicer.
• 5. Use a small round cutter to make 3/4 inch (2 cm) disks.
• 6. Add the butter to a small skillet, over medium heat.
• 7. When the foaming subsides, add the potato rounds.
• 8. Chef's Note: Cook until the rounds begin to soften, but before they begin to brown, about 4 to 6 minutes.
• 9. Remove the rounds from the skillet, and lightly dust one side with flour.
• 10. Chef's Note: Reserve the leftover butter in the skillet.
• 11. Lightly score the filet, at 1/2 inch (1.2 cm) intervals.
• 12. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 13. Place the filet on a parchment-lined baking sheet.
• 14. Brush the filet with the egg wash, and then season with salt and pepper.
• 15. Arrange the potato rounds (flour side down) on top of the filet, overlapping them to resemble the scales on a fish.
• 16. Use the remainder of the butter from the skillet, to lightly brush over the tops of the potato rounds, and then season with a bit more salt & pepper.
• 17. Place into the oven, and bake until the fish is cooked and flakey, about 20 minutes.
• 18. Finish by placing under the broiler until the potato rounds begin to brown, about 2 to 3 minutes.
• 19. PLATE/PRESENT
• 20. My favorite way to plate this is to put some sauce on the bottom of a plain white dish, and then carefully lay the fish on top. Enjoy.
• 21. Keep the faith, and keep cooking.
• 22. ADDITIONAL RECIPES
• 23. Lemon Butter Sauce https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-lemon-butter-sauce.html

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees F). Lightly grease a 9x13-inch baking dish.
• Place tilapia fillets in the bottom of the baking dish and season with seafood seasoning. Melt butter with garlic in a small bowl in the microwave, about 30 seconds on medium; pour over fish. Top each fillet with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish with aluminum foil.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 25 to 30 minutes.