So when I first saw this recipe, I thought... hhhmmmm....that ... sounds... sorta... good. The more I thought about it, the more I knew I needed to make it. I mean, how many times do I come across such a different way to prepare my beloved Tilapia?
Both Chris and I were pleasantly surprised with this meal. It was flavorful, it was simple, and it was damn good! I got my hash browns really crispy and brown and it helped add so much flavor to the dish. If you are feeling adventurous, I highly recommend this dish. And you can change things up too...use another fish, chop up cucumber instead of the olives, use black olives instead of the Spanish olives, shredded your own potatoes (I was just lazy so stuck with the pre-packaged stuff). What I'm trying to say is, create create create!!
Tilapia with Hash Browns
Adapted from Food Network Magazine
10-12 oz packaged hash browns (a little more than half the bag)
2 cloves of garlic, finely diced
Kosher salt and pepper
5 Tablespoons extra virgin olive oil
1/4 cup pitted Spanish green olives, roughly chopped
3/4 cup cherry tomatoes, quartered or halved
1/4 cup roasted red peppers, diced
2 green onions, chopped
1 Tablespoon freshly chopped parsley
4 tilapia fillets
1 teaspoon herbs de Provence or dried rosemary
Preheat the oven to 425 degrees. Toss the hash browns with the garlic and season with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6-8 minutes. Drizzle with 2 tablespoons of olive oil and then flip the potato cake over and pat it back into shape. Cook until crisp and golden, another 6-8 minutes.
Meanwhile, mix the olives, tomatoes, peppers, green onion and parsley in a bowl. Season the fish on both sides with salt and pepper.
Place the fish directly on top of the hash browns then cover the fish with the olive mixture. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes or until fish flakes easily with a fork. Enjoy!