Tilapia With Hash Browns
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
59
Spice
64
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cloves
Garlic (smashed and thinly sliced)2 tbsps
Parsley (chopped fresh)1 tsp
Herbes De ProvenceDirections:
1
Preheat the oven to 425 degrees F
2
Toss the hash browns with the garlic and 1 teaspoon salt in a bowl
3
Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat
4
Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes
5
Drizzle with 2 tablespoons olive oil
6
Flip the potato cake and pat it back into shape
7
Cook until crisp and golden, 6 to 8 minutes
8
Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl
9
Cut the fish into 12 pieces and season with the dried herbs, salt and pepper
10
Scatter half of the olive mixture over the potato cake and top with the fish
11
Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil
12
Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes
13
Drizzle with olive oil and season with salt
14
Serve from the skillet
15
Per serving: Calories 443; Fat 19 g (Saturated 3 g); Cholesterol 85 mg; Sodium 937 mg; Carbohydrate 32 g; Fiber 4 g; Protein 37 g Photograph by Antonis Achilleos