Hashbrowns with tilapia

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 443, total fat 19 G., saturated fats 3 G., proteins 37 G., carbohydrates 32 G., fiber 4 G., cholesterol 85 mg, sodium 937 mg, sugar - G.

This hash brown is made like a large pie of grated potatoes, which are pan-fried on both sides until golden brown. The hash brown is then topped with a mixture of vegetables: tomatoes, olives, and roasted bell peppers. Arrange tilapia pieces on top of the vegetables and bake in the oven for a few minutes, until the fish and hash browns are cooked through. Serve straight from the pan for dinner and enjoy the delicious combination of fish, crispy potatoes, and roasted vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg skinless tilapia fillet
550 g of grated potatoes for hash browns
4 cloves garlic, crushed and thinly sliced
5 tbsp olive oil + extra for drizzling
0.5 cups pitted green olives, coarsely chopped
300 g tomatoes, cut into 1 cm pieces.
1/4 cup diced baked red peppers
3 green onions, white and light green parts only, chopped
2 tbsp. l. chopped parsley
1 teaspoon Provencal herbs or dried rosemary

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a bowl, combine the grated potatoes with the garlic and 1 teaspoon of salt. In a large oven-safe nonstick skillet, heat 2 tablespoons of olive oil over medium heat.

Add the potatoes, flatten with a spatula, and fry until golden brown, 6-8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato pie over and press it back into the pan with a spatula. Fry until golden brown and crisp, 6-8 minutes.

Meanwhile, in a bowl, combine the olives, tomatoes, roasted peppers, green onions, and parsley. Cut the fish into 12 pieces and sprinkle with Provencal herbs, salt, and pepper. Spread half of the olive mixture over the potato pie and top with the tilapia.
Spread the remaining olive mixture over the fish and drizzle with the remaining 1 tablespoon of olive oil. Transfer the pan to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt to taste. Serve in the pan.

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