Tilapia With A Florentine Flair
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.
Steps
Beat the egg together with the paprika.
Mix the lemon zest and the parsley together with the breadcrumbs.
Dip the tilapia fillets first in the egg mixture , and then dredge in the breadcrumbs.
Heat a skillet over medium high heat.
Fry the fish in the oil or butter for about 4 minutes per side , or until cooked through.
Remove from the pan and keep warm.
Dip the portobello mushrooms in the egg and then dredge with the breadcrumbs.
Fry the mushrooms as you did the fish , about 3 minutes per side.
Remove from the pan and keep warm.
Peel and cube the potatoes , boil for about 15 minutes.
Drain the potatoes and mash them together with the butter and cream.
Add salt and pepper to taste.
Heat the thawed spinach in either a saucepan or in the microwave.
Mix the spinach in with the potatoes , taste to see if you need more salt and pepper.
Divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate.
Top each bed with a portobello mushroom.
Top each mushr.
Ingredients
tilapia fillets, sweet paprika, eggs, breadcrumbs, dried parsley, lemons, zest of, portabella mushrooms, oil, red potatoes, butter, heavy cream, frozen chopped spinach, salt and pepper