Potato Encrusted Tilapia #5FIX

5-Ingredient Fix Contest Entry. You can substitute any firm fish. Smoked trout would also be delicious. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish moist. Fast, easy and impressive.

• Ready In: 18 mins
• Serves: 4
• Yields: 4 Filets

Ingredients

• 1 (20 ounce) bag  Simply Potatoes® Shredded Hash Browns
• 1⁄2 medium leek, trimmed, split, washed, and finely chopped
• 1  tablespoon  oil
• 2  tablespoons unsalted butter
• 4 (4 ounce)  fish fillets

Directions

1. Pat potatoes dry and mix with leeks.
2. Heat the oil and butter in a large nonstick skillet until hot.
3. Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
4. Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
5. Flip and repeat for the other side. Cook until golden.
6. I like to serve with lemon and horseradish.