Best 11 Potato Encrusted Stuffed Tilapia Recipes

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Feast your taste buds on a culinary adventure with our tantalizing potato-encrusted stuffed tilapia, a delightful fusion of flavors and textures that will leave you craving for more. This dish combines the delicate, flaky flesh of tilapia with a crispy potato crust, creating a symphony of flavors that dance on your palate. We've curated a collection of irresistible recipes that showcase this culinary masterpiece, each offering unique variations to suit diverse preferences. Embark on a journey of culinary exploration as we guide you through each recipe, ensuring a memorable and delicious experience.

Let's cook with our recipes!

SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX



Simply Potatoes Shredded Hash Brown Crusted Tilapia #5FIX image

5-Ingredient Fix Contest Entry. A light and delicious crispy crust from the Simply Potatoes Shredded Hash Browns make this popular fish an economical and tasty treat everyone in the family will love and want to have over and over!

Provided by jeconway1

Categories     Tilapia

Time 45m

Yield 8 filets, 4-6 serving(s)

Number Of Ingredients 5

8 tilapia fillets
2 eggs
1 cup flour
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 1/2 cups canola oil

Steps:

  • Place Simply Potatoes Shredded Hash Browns on large cutting board.
  • Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
  • Place eggs in shallow dish and whisk until completely blended.
  • Place flour on a shallow plate.
  • Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 - 20 minutes.
  • Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking). To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it's hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
  • Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.

TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL



Tilapia with Purple Potato Crust and Chive Rosemary Oil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 (4- to 6-ounce) tilapia fillets
8 to 12 ounces purple potatoes, peeled and very thinly sliced
1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
2 tablespoons olive oil
2 tablespoons butter
1/2 cup extra-virgin olive oil
1/3 cup minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
  • Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
  • Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
  • To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

POTATO-CRUSTED TILAPIA



Potato-Crusted Tilapia image

A very simple but tasty recipe, great when having company over.

Provided by bex89

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

1 cup precooked shredded potatoes
1 shallot, chopped
1 teaspoon honey mustard
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ teaspoon ground black pepper
4 teaspoons mayonnaise
4 tilapia fillets
1 tablespoon vegetable oil
1 lemon, cut into wedges

Steps:

  • Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
  • Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
  • Serve fish with lemon wedges.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g

SPICY POTATO-CRUSTED TILAPIA



Spicy Potato-Crusted Tilapia image

Ready, Set, Cook! Special Edition Contest Entry: This tilapia is a healthy version of a fried fish fillet. Coated with Simply Potatoes shredded hash browns and bursting with flavor, this recipe is sure to please even picky fish eaters.

Provided by liisjor

Categories     Potato

Time 40m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 11

4 tilapia fillets (about 13 oz.)
2 cups Simply Potatoes® Shredded Hash Browns
1 (1 1/4 ounce) package taco seasoning
1/2 teaspoon dried cilantro (or 1/2 tbsp fresh)
1/4 teaspoon cumin
3 egg whites
2 tablespoons green onions (finely chopped)
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 1/2 teaspoons salt (divided)
1 medium lemon (cut into wedges) (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
  • Place tilapia fillets in baggie and shake to coat evenly.
  • Let tilapia marinate in baggie for at least 10 minutes.
  • Place egg whites in shallow bowl.
  • Mix hash browns, green onions and 1 tsp salt in a dish.
  • Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
  • Top each fillet evenly with hash brown mixture and press into fish to set.
  • Spray tops of fish with cooking spray.
  • Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
  • Turn oven to broil and continue cooking for 4 minutes.
  • Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).

Nutrition Facts : Calories 32.3, Fat 0.1, Sodium 1634.3, Carbohydrate 5.7, Fiber 1.9, Sugar 1.9, Protein 2.8

HERB-CRUSTED TILAPIA WITH LEMON POTATOES



Herb-Crusted Tilapia with Lemon Potatoes image

Cooking for two? Try this easy oven meal of crispy fish, coated with Progresso® panko bread crumbs, and seasoned veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 12

1 large unpeeled potato, cut into 1/2-inch pieces
2 teaspoons olive oil
1/4 teaspoon salt
2 tablespoons Gold Medal™ all-purpose flour
1 egg
3/4 cup Progresso™ panko crispy bread crumbs
3/4 teaspoon seasoned salt
2 tablespoons butter, melted
2 tilapia fillets (5 to 6 oz each)
1 medium zucchini, cut into 1/2-inch slices
2 teaspoons chopped fresh thyme leaves
2 teaspoons grated lemon peel

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
  • Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
  • Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
  • Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.

Nutrition Facts : Calories 660, Carbohydrate 71 g, Cholesterol 210 mg, Fat 4, Fiber 6 g, Protein 41 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 7 g, TransFat 1/2 g

TILAPIA FETA FLORENTINE



Tilapia Feta Florentine image

Very clean, fresh, and satisfying Mediterranean dish!

Provided by Eddie Riddell

Categories     Seafood     Fish     Tilapia

Time 55m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
¼ cup chopped onion
1 clove garlic, minced
2 (9 ounce) bags fresh spinach
¼ cup sliced kalamata olives
2 tablespoons crumbled feta cheese
½ teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon dried oregano
⅛ teaspoon white pepper
1 pound tilapia fillets
2 tablespoons butter, melted
2 teaspoons lemon juice
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
  • Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
  • Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 7.3 g, Cholesterol 61.1 mg, Fat 13.4 g, Fiber 3.3 g, Protein 28 g, SaturatedFat 5.4 g, Sodium 673.8 mg, Sugar 1.3 g

POTATO FRIED TILAPIA



Potato Fried Tilapia image

Make and share this Potato Fried Tilapia recipe from Food.com.

Provided by CappoMomma

Categories     Tilapia

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup flour
3 eggs
1/4 cup Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
3 -4 cups instant potato flakes (or buds)
1/4 cup oil (for frying)
12 (4 -6 ounce) tilapia fillets

Steps:

  • In a shallow dish, whisk together the egg, mustard, and salt and garlic powder; set aside. (I place in fridge for 15 minutes to blend flavors
  • Place the flour and potato flakes in 2 other shallow dishes.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Dredge fillets in flour. Shake off excess
  • Dip fish fillets in the egg mixture.
  • Dredge the fillets in the potato flakes, completely coating the fish. For extra crispy, dip into egg and potato flakes again.
  • Fry fish fillets in oil for 2 to 3 minutes on each side, or until golden brown.

Nutrition Facts : Calories 504.4, Fat 16.1, SaturatedFat 3.5, Cholesterol 219.2, Sodium 489.7, Carbohydrate 36.8, Fiber 2.6, Sugar 1.5, Protein 53.4

POTATO ENCRUSTED TILAPIA #5FIX



Potato Encrusted Tilapia #5FIX image

5-Ingredient Fix Contest Entry. You can substitute any firm fish. Smoked trout would also be delicious. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish moist. Fast, easy and impressive.

Provided by tambocos

Categories     Potato

Time 18m

Yield 4 Filets, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
1/2 medium leek, trimmed, split, washed, and finely chopped
1 tablespoon oil
2 tablespoons unsalted butter
4 (4 ounce) fish fillets

Steps:

  • Pat potatoes dry and mix with leeks.
  • Heat the oil and butter in a large nonstick skillet until hot.
  • Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
  • Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
  • Flip and repeat for the other side. Cook until golden.
  • I like to serve with lemon and horseradish.

TILAPIA WITH ROASTED POTATOES



Tilapia with Roasted Potatoes image

This is my family's favorite tilapia dish, which is great because it's so easy to make! You can use any white fish you prefer in this recipe.

Provided by peloquinswife

Time 50m

Yield 4

Number Of Ingredients 11

nonstick cooking spray
8 medium red potatoes, cut into chunks
1 medium yellow bell pepper, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt, divided
½ teaspoon ground black pepper
2 cups cherry tomatoes, halved
4 (4 ounce) fillets tilapia fillets
1 teaspoon lemon zest
1 medium lemon, juiced

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.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 77 g, Cholesterol 41 mg, Fat 5.9 g, Fiber 9.7 g, Protein 32.5 g, SaturatedFat 1 g, Sodium 665.4 mg, Sugar 5.1 g

POTATO ENCRUSTED TILAPIA



Potato Encrusted Tilapia image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 7

3 or 4 tilapia filets, no skin attached, thawed
3 large egg yolks
Pinch of salt and pinch of black pepper
1 1/4 cups instant mashed potato flakes
2 tablespoons Italian seasoning
1 tablespoon parsley flakes
5-6 tablespoons olive oil

Steps:

  • Thaw out tilapia filets. In a bowl, take eggs and separate the whites from the egg yolks leaving the egg yolks in a bowl. Mix yolks vigorously. Add a pinch of pepper and salt. On a separate plate, mix potato flakes, and seasonings together.
  • Next, take the tilapia filets and dredge the fish in the potato flakes and seasoning. Pat the fish gently to get flakes to adhere to fish.
  • In a large saute pan, pour olive oil. Set the stove to medium heat, and place fish in saute pan. Cook till golden brown and fish is thoroughly cooked.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!

Provided by AppleChef

Categories     Seafood     Fish     Tilapia

Time 18m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets tilapia
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted

Steps:

  • Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
  • Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg

Tips:

  • Choose the right tilapia fillets. Look for fillets that are firm and have a light pink color. Avoid fillets that are thin or have a slimy texture.
  • Make sure the potato crust is crispy. The potato crust should be golden brown and crispy. If it's not, put the tilapia back in the oven for a few more minutes.
  • Don't overcook the tilapia. Tilapia is a delicate fish, so it's important not to overcook it. Otherwise, it will become dry and tough.
  • Serve the tilapia immediately. Potato-crusted stuffed tilapia is best served immediately after it's cooked. The potato crust will lose its crispiness if it sits for too long.

Conclusion:

Potato-crusted stuffed tilapia is a delicious and easy-to-make dish that's perfect for a weeknight meal. The potato crust adds a crispy texture to the tilapia, while the stuffing adds flavor and moisture. This dish is also a good source of protein and omega-3 fatty acids. Give it a try tonight!

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