Potato-coated Tilapia on Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), tilapia fillet or other firm fish
- 2 large potatoes, raw and peeled
- 300 g spinach leaves, fresh or frozen
- 50 g mountain cheese, coarsely rated
- 1 tablespoon oil, (peanut oil) for the spinach
- 1 tablespoon oil, (peanut oil) for the frying pan
- 1 tablespoon oil, (peanut oil) for the remaining potato threads
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Divide the fillet into bite-sized pieces.
- Cut the potatoes into spaghetti with the spiral cutter.
- Heat peanut oil in a saucepan and let the spinach collapse (defrost frozen spinach beforehand). Add pepper and salt
- Wrap the fish fillet with individual potato spaghetti like a coil, place the end down in a very hot pan and let the spaghetti brown lightly on both sides. Cook on reduced heat and with the lid on. Then season with salt.
- Fry the remaining potato threads in an extra pan, as a side dish, and season with salt and pepper
- Spread the spinach on two plates, cover with the cheese shavings and serve the fish pieces and the extra fried potatoes next to them.
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