Crispy Panko Tilapia & Chimichurri Mashed Potatoes

🥘 Ingredients

• Savory Paprika Blend
  2 tbsp
• bell pepper
  2 unit
• black pepper
• butter
  4 tbsp
• chimichurri
  4 oz
• cooking oil
  10 tsp
• cornstarch
  2 tbsp
• green bell pepper
  2 unit
• mayonnaise
  4 tbsp
• onion
  2 unit
• panko breadcrumbs
  1 c
• paper towels
• potatoes
  2 lb
• romesco sauce
  3/4 c
• salt
• sour cream
  6 tbsp
• tilapia
  22 oz
• water
  1 tbsp

🍳 Cookware

• small bowl
• medium pot
• baking sheet
• large pan
• potato masher

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Core, deseed, and dice green bell pepper and bell pepper into 1-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. In a small bowl , combine romesco sauce and mayonnaise .

   potatoes: 2 lb, green bell pepper: 2 unit, bell pepper: 2 unit, onion: 2 unit, romesco sauce: 3/4 c, mayonnaise: 4 tbsp
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.
3. 

   3

   While potatoes cook, toss bell peppers and onion on a baking sheet with a large drizzle of cooking oil , half the Savory Paprika Blend , salt , and black pepper . Roast until browned and tender, ⏱️ 18 minutes .

   cooking oil: 4 tsp, Savory Paprika Blend: 2 tbsp, salt, black pepper
4. 

   4

   Meanwhile, halve tilapia lengthwise (for each fillet, you’ll have a larger piece and a smaller piece). Pat dry with paper towels . In a shallow dish, combine sour cream , remaining Savory Paprika Blend, water , salt, and pepper. On a plate, combine panko breadcrumbs and cornstarch . Dip each piece of fish into sour cream mixture, then press into panko mixture, turning to coat all over.

   tilapia: 22 oz, paper towels, sour cream: 6 tbsp, water: 1 tbsp, panko breadcrumbs: 1 c, cornstarch: 2 tbsp
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add coated tilapia; cook until crust is golden and fish is cooked through, ⏱️ 3 minutes per side. (For 4 servings, work in batches.) TIP: The smaller pieces will cook faster! Transfer to a paper-towel-lined plate.

   cooking oil: 2 tbsp
6. 

   6

   While fish cooks, heat pot with potatoes over low heat. Add chimichurri and 2 TBSP of the butter . Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.

   chimichurri: 4 oz, butter: 4 tbsp
7. 

   7

   Divide mashed potatoes, roasted veggies, and tilapia between plates. Drizzle fish with romesco aioli and serve.