Potato Encrusted Stuffed Tilapia
Elevate your seafood dinner with this irresistible Potato Encrusted Stuffed Tilapia recipe! Flaky tilapia fillets are filled with a creamy spinach and Parmesan stuffing, delicately seasoned with fresh dill and garlic, then encased in a golden, crispy potato crust. This dish combines a satisfying crunch with melt-in-your-mouth decadence, making it perfect for a special family meal or an impressive dinner party centerpiece. The recipe features an easy-to-follow stuffing technique and a foolproof way to ensure a perfectly crispy crust without deep frying. Ready in under an hour, this elegant entree is as visually stunning as it is delicious. Serve with a vibrant salad or roasted vegetables for a wholesome, restaurant-quality experience right from your kitchen. Perfect keywords for this recipe: potato crusted tilapia, spinach stuffed tilapia, crispy seafood recipes, gourmet fish dinner, oven-baked tilapia.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 pieces Large russet potatoes
- 1 cup Spinach
- 4 tablespoons Cream cheese
- 2 pieces Garlic cloves, minced
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh dill, chopped
- 1 piece Egg
- 0.5 cup Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
Instructions
Peel the potatoes and use a box grater or food processor to shred them into thin strips. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set the potatoes aside.
Preheat the oven to 375°F (190°C).
In a small pan over medium heat, heat 1 tablespoon of olive oil and sauté the spinach and minced garlic until wilted and fragrant. Remove from heat and let cool slightly.
In a bowl, combine the sautéed spinach, cream cheese, grated Parmesan cheese, and chopped fresh dill. Mix until smooth and well combined. Add salt and pepper to taste.
Lay each tilapia fillet flat and cut a small slit along the thicker side of the fillet to create a pocket for stuffing. Be careful not to cut all the way through.
Stuff each tilapia fillet with equal portions of the spinach mixture. Use your hands to gently press the stuffing into place.
Set up a breading station: Place the flour on one plate, whisk the egg in a shallow bowl, and spread the shredded potatoes evenly on another plate.
Season the tilapia fillets on both sides with salt and pepper. Dredge each fillet in the flour, dip it into the whisked egg, and press the shredded potato onto both sides to create an even potato crust.
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium heat. Carefully place the potato-crusted fillets into the pan, cooking for 3-4 minutes on each side, or until the potatoes are golden brown and crisp.
Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the fish is fully cooked and flakes easily with a fork.
Remove the skillet from the oven and let the fillets cool for a couple of minutes before serving. Garnish with additional dill, if desired, and serve with your favorite sides such as a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.1 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 431 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3795 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
