tilapia with hash browns

Tilapia with Hash Browns

Fish Recipes

product thumb

Store-bought frozen hash browns are the secret to this easy weeknight meal of tilapia cooked on a bed of crispy potatoes.

Cooking Ingredients

    • 1 20-ounce bag frozen shredded hash browns, thawed
    • 4 cloves garlic, smashed and thinly sliced
    • Kosher salt
    • 5 tablespoons extra-virgin olive oil, us more for drizzling
    • 1/2 cup pitted Spanish green olives, roughly chopped
    • 3/4 pound tomatoes, cut into 1-inch pieces
    • 1/4 cup diced roasted red peppers
    • 3 scallions, white and light green parts only, chopped
    • 2 tablespoons chopped fresh parsley
    • 1 1/2 pounds skinless tilapia fillets
    • 1 teaspoon herbes de Provence or dried rosemary
    • Freshly ground pepper

Cooking Direction

    1. Preheat the stove to 425 degrees F. Throw the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a huge nonstick ovenproof skillet over medium intensity. Add the hash tans, level with a spatula and cook until the base is brilliant brown, 6 to 8 minutes. Shower with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until fresh and brilliant, 6 to 8 minutes.
    2. In the mean time, blend the olives, tomatoes, broiled peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried spices, salt and pepper. Dissipate half of the olive combination over the potato cake and top with the fish.
    3. Disperse the leftover olive blend on top and sprinkle with the excess 1 tablespoon olive oil. Move the skillet to the broiler and prepare until the fish is cooked through, around 12 minutes. Sprinkle with olive oil and season with salt. Serve from the skillet.
    4. Per serving: Calories 443; Fat 19 g (Soaked 3 g); Cholesterol 85 mg; Sodium 937 mg; Carb 32 g; Fiber 4 g; Protein 37 g