Tilapia With a Florentine Flair

Total Time
45mins
Prep 15 mins
Cook 30 mins

Created for RSC #6. Creamy fish with spinach and potatoes has always been a favorite comfort food of mine, albeit one the started in adulthood, I was not much of a spinach fan when I was a kid. A plate of this and a glass of white wine, and all my worries become inconsequential.

Ingredients Nutrition

Directions

  1. Beat the egg together with the paprika
  2. Mix the lemon zest and the parsley together with the breadcrumbs
  3. Dip the tilapia fillets first in the egg mixture, and then dredge in the breadcrumbs
  4. Heat a skillet over medium high heat
  5. Fry the fish in the oil or butter for about 4 minutes per side, or until cooked through (I like my fish more well done than most people)
  6. Remove from the pan and keep warm
  7. Dip the portobello mushrooms in the egg and then dredge with the breadcrumbs
  8. Fry the mushrooms as you did the fish, about 3 minutes per side
  9. Remove from the pan and keep warm
  10. Peel and cube the potatoes, boil for about 15 minutes
  11. Drain the potatoes and mash them together with the butter and cream
  12. Add salt and pepper to taste
  13. Heat the thawed spinach in either a saucepan or in the microwave
  14. Mix the spinach in with the potatoes, taste to see if you need more salt and pepper
  15. Divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate
  16. Top each bed with a portobello mushroom
  17. Top each mushroom with a piece of tilapia
  18. Dust with additional lemon zest and parsley, if desired

Reviews

(1)
Most Helpful

I substituted flounder in this recipe, and it came out flavorful, moist, and delicious... Thank you for creating this recipe for the contest! I will definately be making this again!

Linda's Busy Kitchen February 27, 2005

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