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Friday, November 12, 2010

Tilapia with Hash Browns

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
Printable Recipe 
Ingredients:
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

Directions:
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!

12 comments:

Yenta Mary said...

Not only does that sound really, really good, but it's gorgeous! What a fabulous meal to enjoy when it's dark way too early now -- definitely brightens the dinner table ... :)

Cranberry Morning said...

What a beautiful presentation! I love olives on just about anything, so I can see no reason not to love them on fish too. What an interesting recipe!

Andrea the Kitchen Witch said...

I agree with others, the colors are amazing in this one!! The Wee Witch would chow down on this too, she loves olives, tomatoes and fish!! Now if here evil mother would just make it for her everyone would be happy :) Love the idea of the hashbrowns with it, YUM!

Ma What's 4 dinner said...

I would eat anything on those hashbrowns. YUM!!!

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Georgia (The Comfort of Cooking) said...

Tomatoes, red peppers, olives - yes, yes, yes! I love all of those healthy, vibrant Mediterranean flavors combined with the not-so-healthy but SO yummy hash browns! This looks scrumptious, Jenn. Thanks for sharing.

Pam said...

It's creative and comforting... it looks great!

Jean at The Delightful Repast said...

Jenn, this looks gorgeous! And I know my husband is going to love it, with all those green olives, red peppers and tomatoes. You're making me hungry!

StephenC said...

What will you think of next? "Create" - the mantra of real cooks!

Angie's Recipes said...

That looks so GOOD! You are making me HUNGRY.

Velva said...

I am seeing this recipe making its way through the food blogs, and it is getting raves. Yours look awesome. Thanks for the inspiration.

Cheeseboy said...

Interesting combination. I'd definitely eat it and most likely enjoy it.

Chef Dennis said...

what a beautiful presentation, and your right what a great way to prepare tilapia!!
thanks for sharing your find with us1