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id 713
Name Tilapia with Hash Browns
Main Dish Category Fish and Seafood
Secondary Dish Category
Main Ingredient Tilapia
Other Ingredient Hash Browns
Number of People 4
List of Ingredients 20 oz. bag frozen hash browns, thawed

4 cloves garlic, smashed and thinly sliced

kosher salt

5 T extra-virgin olive oil, plus more for drizzling

1/2 cup pitted Spanish green olives, roughly chopped

3/4 lb. tomatoes, cut into 1-inch pieces

1/4 cup diced roasted red peppers

3 scallions, white and green parts only, chopped

2 T chopped fresh parsley

1 1/2 lbs. skinless tilapia fillets

1 tsp herbes de Provence or dried rosemary

freshly ground black pepper
Description Preheat oven to 425 degrees.  Toss the hash browns with the garlic and 1 tsp. salt in a bowl.  Heat 2 T olive oil in a large nonstick, ovenproof skillet over medium heat.  Add the hash browns, flatten with a spatula and cook until golden brown on bottom, 6 to 8 minutes.  Drizzle with 2 T olive oil.  Flip the potato cake and pat it back into shape.  Cook until crisp and golden, 6 to 8 minutes.



Meanwhile, mix the olives, tomatoes, roasted peppers, scallions, and parsley in a bowl.  Cut the fish into 12 pieces and season with the dried herbs, salt and pepper.



Scatter half the olive mixture over the potato cake and top with fish.  Scatter the remaining olive mixture on top and drizzle with the remaining 1 T olive oil.  Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes.  Drizzle with olive oil and season with salt to serve.
Time 40 minutes
Cooking Type StoveTop and Baking
Difficulty (1-5) 1
Notes

Per serving:  443 calories, 19 g fat (3 g saturated), 85 mg cholesterol, 937 mg sodium, 32 g carbohydrates, 4 g fiber, 37 g protein

11 pts. +





I used only the oil the oil to drizzle on the fish before baking.  This made it only 9 pts. +



I used a 15 oz. can of diced tomatoes, drained instead of fresh and worked great!
Origin foodnetwork.com
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