Recipe Of The Day: Tilapia w/ Hash Browns

With the year rapidly coming to a close, it is great to see that after eating more than our fair share of unhealthy foods a lot of people are getting right back to their healthy eating routines.

We got a few requests for some light and healthy meals that don’t take long to prepare and even more importantly that could stretch a few bucks during this horrible economy.

Like Nas said “It ain’t hard to tell” that we love fish in these parts, fried, baked, fresh out of the water, however you hook it up, seafood is simply amazing and needs to be included in your weekly regimen to break up the monotony.  Eating too much of anything we know can be a bad thing simply because although your body may be taking in copious amounts of certain sources of nutrients, it is being deprived of others that are greatly needed to support a healthy and active lifestyle.

This dish is easy to put together, tastes amazingly great and really healthy (the 3 things we like to look for during weekday cooking.)

Enjoy the end of the year Ladies and Gentlemen we surely are going too.

Ingredients:

1 20-oz bag frozen shredded hash browns, thawed

4 cloves garlic, smashed and thinly sliced

Kosher salt

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

½ cup pitted Spanish green olives, roughly chopped

¾ lb. Tomatoes, cut into 1-inch pieces

¼ cup diced roasted red peppers

3 scallions, white and light green parts only, chopped

2 TBS chopped fresh parsley

1 ½ lbs skinless tilapia fillets

1 tsp dried rosemary

Freshly ground pepper

Directions:

Preheat the oven to 425 degrees F.

Toss the hash browns with the garlic and 1 teaspoon salt in a bowl.

Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat.

Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes.

Drizzle with 2 tablespoons 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 of the olive mixture over the potato cake and top with the fish.

Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon 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.

Serve from the skillet.