Tilapia With A Florentine Flair

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tilapia fillets
• 1 tablespoon sweet paprika
• 2 eggs
• 2 cups breadcrumbs
• 1 tablespoon dried parsley
• 2 lemons, zest of
• 4 large portabella mushrooms
• oil or butter (for frying)
• 8 red potatoes
• 3 tablespoons butter
• 1/2 cup heavy cream
• 8 ounces frozen chopped spinach, thawed
• salt and pepper

Recipe

• 1 beat the egg together with the paprika
• 2 mix the lemon zest and the parsley together with the breadcrumbs
• 3 dip the tilapia fillets first in the egg mixture, and then dredge in the breadcrumbs
• 4 heat a skillet over medium high heat
• 5 fry the fish in the oil or butter for about 4 minutes per side, or until cooked through (i like my fish more well done than most people)
• 6 remove from the pan and keep warm
• 7 dip the portobello mushrooms in the egg and then dredge with the breadcrumbs
• 8 fry the mushrooms as you did the fish, about 3 minutes per side
• 9 remove from the pan and keep warm
• 10 peel and cube the potatoes, boil for about 15 minutes
• 11 drain the potatoes and mash them together with the butter and cream
• 12 add salt and pepper to taste
• 13 heat the thawed spinach in either a saucepan or in the microwave
• 14 mix the spinach in with the potatoes, taste to see if you need more salt and pepper
• 15 divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate
• 16 top each bed with a portobello mushroom
• 17 top each mushroom with a piece of tilapia
• 18 dust with additional lemon zest and parsley, if desired