Potato Wrapped Tilapia

Ingredients:

For the sauce:
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 clove garlic, minced
4-6 ripe plum tomatoes, peeled, seeded and chopped
Salt and freshly ground pepper
3 fresh basil leaves, chopped
1 tablespoon fresh parsley, chopped

 

Directions:

In a saucepan over medium heat, warm the olive oil. Add the onion and garlic, and sauté until soft. Add the tomatoes, and cover. Season with salt and pepper, lower the heat, and cook for 20 minutes, stirring often. Stir in the chopped basil and parsley. Set aside, and keep warm.

Ingredients for the fish:

2 large elongated potatoes
4 tilapia filets
Paprika
AHA Herb Mix
1 Tablespoon butter
1 Tablespoon olive oil
Salt, and freshly ground black pepper

Directions:

Using a mandolin with a straight blade, slice the potatoes lengthways to make long thin strips. Do not put them in water or they will loose some of their starch component. Lay the potatoes on a board, overlapping one another like fish scales (about 5 slices wide).

Pat the fish filets dry with paper towels. Place the filets on the potatoes and roll up so that the potato scales wrap the fish. Season with the paprika, herbs, salt and pepper.

Heat the oil and butter in an oven-proof frying pan over medium-high heat. Sear the fish on the side where the potatoes overlap to seal the wrapping. When well sealed, turn the fish around and sear the other side.   If fish is not cooked through, put the pan in a 400 degree oven for 5-7 minutes to finish cooking.

Remove filets from the pan and drain on paper towel.

Spoon some of the tomato sauce on each plate. Place 1 fillet on each plate, garnish with the basil leaves, and serve.

Serves: 4