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
Potato-coated Tilapia on Spinach Leaves
Potato-coated Tilapia on Spinach Leaves

Instructions

  1. Divide the fillet into bite-sized pieces.
  2. Cut the potatoes into spaghetti with the spiral cutter.
  3. Heat peanut oil in a saucepan and let the spinach collapse (defrost frozen spinach beforehand). Add pepper and salt
  4. 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.
  5. Fry the remaining potato threads in an extra pan, as a side dish, and season with salt and pepper
  6. 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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