dairy free · egg-free · Fish / Seafood · Gluten Free · lunch · vegetable

Spanish Inspired Crusted Potato Tilapia with Roasted Tomatoes with Mint Pea Purée

This dish was inspired by smoked paprika.  I love that stuff.  It adds just the right amount of ooomph you want when transforming a boring fish to something your family will wolf down.  With the thinly sliced potatoes on top of the fish, this is a whole meal in one and can be done with only a cookie sheet!  The mint pea purée, adds just the right amount of freshness needed to bring it to another level.

Start by parboiling your potatoes.  Since fish rarely takes more then 10 minutes (or 20 minutes if frozen) to cook, parboiling your potatoes will give you a chance to get a golden colour on them (which I have not done here so they are a lot paler then intended).  Once they are almost cooked through, slice them as thinly as you can and reserve.

Preheat oven to 450°F. Sprinkle the smoked paprika and salt on each piece of fish (can also be done directly if your fish is still frozen) and place on a baking sheet lined with parchment paper. Place the thinly sliced potatoes on top of the fish, spacing them evenly.  Place the tomatoes and onions alongside the fish on the baking sheet.  Sprinkle the fish and tomatoes with olive oil, salt and pepper and bake 10 to 20 minutes (depending if your fish is frozen or fresh) until the fish is cooked through and the potatoes are golden brown.

While the fish is cooking, blanch the peas in salted water for 2 minutes, drain, saving the cooking water.  Place your peas in a food processor or a jar that can handle the hand blender.  Add the mint and/or basil and start by adding 1/2 cup of the cooking liquid and purée, adding liquid until the desired consistency.



  • 4 tilapia or other white fish from frozen
  • Potatoes, parboiled, thinly sliced (depending on the type and size of the potatoes you use, make sure you have enough to cover the entire fish)
  • 1 tsp of smoked paprika
  • 1 tsp of salt + 1/2 tsp for tomatoes
  • A dozen grape tomatoes
  • 1 small onion sliced
  • 1 tbsp of olive oil

Pea purée

  • 2 cups of frozen peas
  • 2 tbsp of fresh mint and or basil leaves minced
  • Salt and pepper to taste

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