Crispy Panko Tilapia & Chimichurri Mashed Potatoes

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  ¼ tsp
• butter
  1 tbsp
• chimichurri
  ¼ cup
• cooking oil
  2 tbsp
• cornstarch
  2 tbsp
• green bell pepper
  1 unit
• mayonnaise
  2 tbsp
• onion
  1 unit
• panko breadcrumbs
  ½ cup
• potatoes
  6 unit
• romesco sauce
  2 tbsp
• salt
  ¼ tsp
• savory paprika blend
  ½ tbsp, ½ tbsp
• sour cream
  ½ cup
• tilapia
  6 unit

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Adjust rack to top position and preheat oven to 425°F.
2. 

   2

   Place potatoes in medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork ⏱️ 15 minutes .

   potatoes: 2 unit
3. 

   3

   While potatoes cook, toss green bell pepper , bell pepper , and onion on large baking sheet with a large drizzle of cooking oil , half the savory paprika blend , salt , and black pepper . Roast until caramelized ⏱️ 20 minutes .

   green bell pepper: 1 unit, bell pepper: 1 unit, onion: 1 unit, cooking oil: 2 tbsp, savory paprika blend: ½ tbsp, salt: ¼ tsp, black pepper: ¼ tsp
4. 

   4

   Meanwhile, halve tilapia lengthwise. Pat dry with paper towels. In a small bowl , mix panko breadcrumbs , cornstarch , and the remaining savory paprika blend . Coat tilapia pieces in mixture.

   tilapia: 2 unit, panko breadcrumbs: ½ cup, cornstarch: 2 tbsp, savory paprika blend: ½ tbsp
5. 

   5

   Heat a 1/3-inch layer of cooking oil in 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 ⏱️ 2 minutes per side.

   tilapia: 2 unit
6. 

   6

   While fish cooks, heat pot with potatoes over low heat. Add chimichurri and butter . Mash until smooth.

   potatoes: 2 unit, chimichurri: ¼ cup, butter: 1 tbsp
7. 

   7

   In a small bowl , whisk sour cream , mayonnaise , and romesco sauce to make romesco aioli. Divide potatoes , roasted veggies, and tilapia between plates. Drizzle fish with romesco aioli and serve.

   sour cream: ½ cup, mayonnaise: 2 tbsp, romesco sauce: 2 tbsp, potatoes: 2 unit, tilapia: 2 unit