Best 5 Lemon Paprika Tilapia With Potato Rutabaga Mash Recipes

GARLICKY POTATO-RUTABAGA MASH

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

RUTABAGA-POTATO MASH WITH BACON

Steps:

• In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
• Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
• Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.

MASHED POTATOES AND RUTABAGA WITH LEMON

Steps:

• Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
• Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
• Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
• Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

ROASTED TILAPIA, POTATOES, AND LEMONS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons olive oil and 1/4 teaspoon salt and pepper.
• Arrange in a single layer.
• Roast, tossing once until the potatoes begin to soften about 20 minutes.
• Toss the olives with potato mixture; nestle the fish in the potato mixture.
• Drizzle the fish with the 1 teaspoon olive oil.
• Season with paprika and 1/4 teaspoon each salt and pepper.
• Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, about 12-15 minutes.

TILAPIA WITH ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking dish with nonstick cooking spray.
• Place potatoes, bell pepper, garlic, oil, and 1/2 teaspoon salt in the prepared dish; toss to coat.
• Bake in the preheated oven for 30 minutes. Add tomatoes. Place tilapia fillets on top of vegetables and sprinkle with remaining salt, pepper, and lemon zest. Continue to bake until fish flakes easily with a fork, about 10 minutes.
• Squeeze lemon juice over fish and serve.