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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.