Steps to Prepare Kale Quiche With Sweet Potato Crust

Potato-Crusted Tilapia

Dairy free, this whole30 quiche is perfect for meal prep and stays moist and creamy with.

Recipe Summary Potato-Crusted Tilapia

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

Ingredients | Kale Quiche With Sweet Potato Crust

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

Directions

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.

Look for precooked shredded potatoes in the grocery, or use frozen hash browns and just let them defrost.

Be gentle when flipping fish, as it can easily fall apart.

Info | Kale Quiche With Sweet Potato Crust

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 tilapia fillets

TAG : Potato-Crusted Tilapia

Seafood, Fish, Tilapia,